posted by Nancy K 02-08-100 7:19 AM
Harvest Pumpkin Dip with Cinnamon Chips (from Pampered Chef)
Cinnamon Chips:
5 (7 inch) flour tortillas
1 tablespoon sugar
1/2 tsp. cinnamon
Pumpkin Dip:
1 cup solid pack pumpkin
1/2 cup sour cream
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1 cup Cool Whip
chopped pecans for garnish (optional)
2 medium apples or pears, wedged
Preheat oven to 400 degrees.
For cinnamon chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Cut each tortilla into 8 triangle shaped wedges (a pizza cutter works great) Place in an even layer on a baking sheet and bake 8-10 minutes until lightly browned and crisp. Cool completely.
For dip, combine pumpkin, sour cream, brown sugar and cinnamon. Whisk until smooth. Fold in Cool Whip. Add chopped pecans to top for garnish. Dip chips and fruit wedges into it.
*Note: this looks super cute if you put it in a pumpkin shell and use it as a serving bowl. Just cut off the top of a small to medium pumpkin, scoop out the guts and fill with the dip. Great to take to holiday get-togethers.