Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

It looks like a gloomy Fall morning this morning, except…..

….there is no Fall here…

so this is just another gloomy morning that needs cheering up.

Do apples cheer you up?

No?

Of course not. Apple doesn’t cheer me up either.

But chips and dip does!

But we are on a health kick, remember?

So instead of the usual nachos and cheese, I made apple dip and wheat tortilla chips.

It’s healthy, it’s delicious and it makes your kitchen smell wonderful..

Oh, and it’s easy too!

This morning is made for snuggling in bed.

But I  told myself, I’d wake up early to make this.

I know you’d be visiting and I’m so glad you’re here…

 ——♥♥♥——

I love how versatile this Apple Pie Dip can be.

You can use this as pie filling or ice cream topping or yogurt topping.

 What are you waiting for? Dig in.

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

Ingredients:

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon/calamansi juice
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

♥ for the chips
5 (6-inch) wheat tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Directions:

• You can either cook this on the stove-top or the microwave.
• Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
• Heat for a few minutes until it’s boiling and has extracted juice from the apple.
• Add cornstarch-water mixture to the “sauce”
• Put back in the microwave/stove top until boiling and the sauce has thickened.
• Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
• Cut tortillas into desired size. {wedges}
• Put in a slightly greased baking pan.
• Brush the tortillas with butter.
• Sprinkle with cinnamon and sugar, and bake at 210º C until golden brown, about 5-8 minutes.
• Let them cool before serving and serve with the Apple Pie Dip

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