This Halloween dip is creamy and crunchy and smooth and delicious…the whole package! A perfect match with our homemade cinnamon chips for dipping, too!
BAKED CINNAMON CHIPS
8 flour tortillas (soft taco size, but you could use any size that works well for your cutters)
6 tablespoons butter, melted
3/4 cup sugar
4 teaspoons cinnamon
1 8-ounce package cream cheese (regular or light is fine)
3/4 cup brown sugar
1 1/2 teaspoons vanilla
1 bag toffee bits
1 teaspoon cinnamon
1/8 teaspoon (about a pinch) nutmeg
cinnamon chips, cut out in spooky shapes
small, hollowed-out pumpkin (a cauldron bowl would be cute as well)
Assorted fruit (best on tart, green apples, but any kind of fruit is great)
Bamboo skewers (if you want to kabob your fruit)
- Preheat oven to 350 degrees. Mix cinnamon and sugar together. Brush tortillas with melted butter and sprinkle with cinnamon sugar. Cut desired shapes (use cookie cutters or cut into wedges). Lay on parchment-lined baking sheet and bake until lightly browned and crispy (usually about 10 minutes, but all tortillas are different, so check them frequently). See full tutorial here.
- Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in toffee bits. Start with about half a bag and add more to taste, all the way up to the whole bag (just reserve a few for sprinkling on top). Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.
To prevent brown apples on your serving tray, soak apple slices for 10 minutes in a salt water solution (half a teaspoon of kosher salt per cup of water). Drain (rinse if desired, but not necessary) and pat dry before serving.