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Apple Pie Dip Recipe

Apple Pie Dip Recipe
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5.2 from 12 reviews

This Apple Pie Dip is a cozy, flavorful treat perfect for fall or anytime you crave the classic taste of apple pie in a convenient dip form. Featuring tender chunks of cinnamon-spiced apples simmered into a thick, luscious dip served alongside crispy, cinnamon-sugar coated tortilla chips, this recipe combines sweet, tart, and warm spices for an irresistible snack or dessert.

Ingredients

For the Dip:

  • 5 medium apples, peeled, cored, and chopped into ¼-inch cubes
  • 1/3 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1 cup water
  • 2 tablespoons cornstarch

For the Chips:

  • 8 flour tortillas, 6-inch
  • 1/3 cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • Non-stick cooking spray

Instructions

  1. Mix the Apple Filling: In a medium mixing bowl, combine diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice. Stir to evenly coat the apple pieces and allow the flavors to meld slightly.
  2. Cook the Apples: Transfer the apple mixture to a saucepan or large skillet along with 1 cup of water. Bring the mixture to a boil over medium-high heat, then cover with a lid and reduce the heat to medium-low. Let it simmer until the apples are tender, about 10 minutes, stirring occasionally.
  3. Thicken the Dip: Remove ½ cup of cooking liquid from the pan and whisk in the cornstarch until smooth. Pour this slurry back into the saucepan with the apples, stirring well. Continue cooking on medium-low until the dip thickens to your preferred consistency.
  4. Finish the Dip: Remove the pan from heat. You can serve the dip warm or let it cool to chill before serving, depending on your preference.
  5. Prepare the Chips: Preheat your oven to 350°F (175°C). In a small bowl, mix granulated sugar and cinnamon together.
  6. Coat the Tortillas: Spray both sides of each tortilla with non-stick cooking spray or lightly brush with melted butter for extra flavor. Sprinkle both sides evenly with the cinnamon sugar mixture.
  7. Cut and Arrange: Cut each tortilla into 8 wedges and arrange them in a single layer on a baking sheet. Bake in batches if needed to avoid overcrowding.
  8. Bake the Chips: Bake for 9 to 12 minutes until the chips turn golden brown and crisp. Keep an eye on them to prevent burning.
  9. Cool and Serve: Transfer the chips to wire racks to cool completely. Serve at room temperature alongside the apple pie dip.

Notes

  • Nutrition information is provided as an estimate and may vary based on exact ingredients used.
  • Apples: Firmer varieties like Fuji or Granny Smith are recommended to maintain texture during cooking, although any apples can be used with attention to cooking time.
  • Sweetness: Adjust sugar amounts to taste, especially if using tart apples such as Granny Smith.
  • Alternative Serving Suggestion: Try this apple pie dip as a warm topping for vanilla ice cream for a delicious fall dessert.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop for best results.

Nutrition

Find it online: https://flavorspath.com/apple-pie-dip-recipe/