Cinnamon Chips & Dip OR Fruit Salsa
(from cokerlj’s recipe box)
These are really good and add a little something different to your appetizer table or Mexican buffet. They can be used as a light dessert if desired, arranging a few chips and a dollop of dip on a small plate.
I have a convection oven so I can do several cookie sheets at a time. Allow the chips to cool on the cookie sheet and when cool place in zip lock bags.
These can be made a day or two ahead.
Source: Linda
Categories: Dip, KIDS STUFF!, Mexican, Parties, Snacks
Ingredients
- 20 to 40 Raw flour tortillas
- Spray on butter from the refrigerated section of grocery.
- Cinnamon
- Sugar
- -
- DIP:
- 12 ounces cream cheese
- 8 ounces plain yogurt
- 1/2 teaspoon vanilla
- cinnamon, to taste
- sugar, to taste
- -
- FRUIT SALSA:
- 1 pound strawberries
- 1 pint blueberries
- 1 can mandarin oranges (strained)
- 2-3 apples (one golden delicious, one apple with red skin) wash, core, leave skins on
- 3-4 cups of grapes (combination of red and green)
Directions
-
Pre-heat oven to 350 degrees.
-
Place 3 to 4 flour tortillas on a cookie sheet.
-
Spray each tortilla with the spray on butter. Sprinkle with sugar and cinnamon.
-
Cut each tortilla with a pizza cutter into 4 triangles.
-
Bake at 350 degrees for 7 to 8 minutes.
-
DIP: Combine cream cheese, yogurt and vanilla. Add sugar and cinnamon to desired sweetness.
-
FRUIT SALSA: Finely chop (by hand or with a food processor) all fruits individually then combine into one bowl. Refrigerate until ready to eat.