Pumpkin Pie Dip

Pumpkin Pie Dip

Prep Time: 1 hour

Cook Time: 12 minutes

Yield: serves 8-10

Ingredients

For the Dip: 
 
• 6 oz Vanilla Greek Yogurt
• 1/2 cup light brown sugar, packed
• 1 can (15oz) pure pumpkin puree
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp allspice
• 4 oz Cool Whip
For the Baked Chips:
• 6 (8inch) flour tortillas
• 1/4 cup unsalted butter, melted
• 1/2 cup cinnamon/sugar mix
  

 

 

 

 

  Instructions

1. For the dip, whisk yogurt with sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold!
2. For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes. Cool and enjoy. Store in an airtight container for up to 2 days.

Notes

**NOTE: for the chips, you can cut the fat by brushing the chips with water then sprinkling on the sugar/cinnamon mixture. Bake as directed. I prefer to bake my chips closer to the 14 minutes to make sure they are nice and crispy (not chewy)!