Pumpkin Pie Dip & Cinnamon Sugar Tortilla Chips

I recently was a sub for a card club.  For the card club you are required to bring a snack.  This is what I brought and it went over really well and it was super easy to make.  If you want, you could make either of these items by themselves too as some people did prefer one or the other.  A perfect holiday snack.

Note: The pumpkin pie dip can be either eaten like pudding or eaten with apples, crackers, strawberries, etc.  The tortilla chips taste delicious even without any accompaniments.

Pumpkin Pie Dip

Ingredients:

  • 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

Directions:

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!

 

Cinnamon Sugar Tortilla Chips

Ingredients:

  • 6 (8inch) flour tortillas
  • 1/4 cup unsalted butter, melted
  • 1/2 cup cinnamon/sugar mix

Directions:

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.