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Apple Pie Dip With Cinnamon Sugar Chips

Apple pie dip with cinnamon sugar chips combines warm spiced apple filling with a smooth, fluffy cream cheese base. Bake crispy tortilla wedges until golden, then serve immediately for the best crunch and warm fruit topping.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Softened so it whips smooth.
  • 0.5 cup unsalted butter Softened for easy mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Apple topping
  • 2 apples Peeled and finely diced for even texture.
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
Cinnamon sugar chips
  • 6 flour tortillas Large tortillas cut into wedges.
  • 2 tbsp melted butter For brushing the tortillas before baking.
  • 0.25 cup granulated sugar Mixed with cinnamon for the chip topping.
  • 1 tsp ground cinnamon For mixing into the chip topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make cinnamon sugar chips
  1. Preheat the oven to 350°F. Brush the tortillas with melted butter, sprinkle with cinnamon sugar, and cut into wedges.
  2. Arrange the wedges on a sheet pan and bake for 10–12 minutes, until crisp and golden.
Make the dip and apple topping
  1. Beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Cook the diced apples with brown sugar and ground cinnamon in a cast iron skillet over medium heat for 5–6 minutes, until softened. Let cool slightly.
Assemble and serve
  1. Spread the cream cheese mixture into a shallow dish and top with the apple mixture.
  2. Serve immediately with the warm cinnamon sugar chips.

Notes

For extra fluff, make sure the cream cheese and unsalted butter are fully softened before beating; cold ingredients can make the mixture grainy. Refrigerate leftovers in an airtight container up to 3 days; chips will soften, so re-crisp by baking at 350°F for 3–4 minutes. Freezing is not recommended for best texture. Dietary swap: use a plant-based cream cheese and butter alternative for a dairy-free version while keeping the same method.