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Harvest Pumpkin Dip with Cinnamon Chips
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Ingredients:
cinnamon chips: 5 (7-inch) flour tortillas 1 tablespoon sugar 1/2 teaspoon cinnamon pumpkin dip: 1 cup solid-pack pumpkin 1/2 cup sour cream 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1 cup thawed frozen whipped topping pecans, chopped (optional) Preparation:
Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon; sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely. For dip, combine pumpkin, sour cream, brown sugar, and cinnamon and whisk Fold in whipped topping. Transfer dip into a bowl (chilled). Chop pecans and sprinkle over dip, if desired. Serves: 6
Credit: The Pampered Chef
Last Modified: 01/25/2009
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