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Apple Pie Dip With Cinnamon Tortilla Chips

Apple pie dip with cinnamon tortilla chips—warm, thick caramelized apple filling spooned into a shareable dip. Crisp golden cinnamon sugar tortilla chips bake to a crunchy texture for easy dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For apple pie dip
  • 4 apples
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 0.5 cup caramel sauce
For cinnamon tortilla chips
  • 8 flour tortillas
  • 4 tbsp unsalted butter
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make cinnamon chips
  1. Preheat the oven to 375F and line a sheet pan. Cut flour tortillas into triangles so they bake evenly.
  2. Brush tortilla triangles with melted unsalted butter and sprinkle with cinnamon sugar. Spread them in a single layer with visible space between pieces.
  3. Bake for 10-12 minutes until crispy and golden. Cool the chips on a rack so they stay crunchy.
Make apple pie dip
  1. Cook diced apples with butter, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch over medium heat for 8-10 minutes. Stir frequently until the mixture thickens into a saucy dip.
  2. Drizzle the dip with caramel sauce. Serve the warm apple pie dip with the cinnamon chips alongside.

Notes

For the thickest dip, stir often during the 8-10 minutes so the cornstarch fully dissolves and thickens the apples. Store leftover dip covered in the fridge up to 3 days and rewarm gently on the stovetop; cinnamon chips keep crisp for about 1 day, so re-crisp at 350F for 3-4 minutes. Freezing is not recommended because the apples can soften and weep. For a lighter option, use reduced-sugar caramel sauce and swap part of the brown sugar for an equal amount of a brown-sugar substitute to keep the flavor while reducing sugar.