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

  1. Pre-heat oven to 350 degrees.

  2. Place 3 to 4 flour tortillas on a cookie sheet.

  3. Spray each tortilla with the spray on butter. Sprinkle with sugar and cinnamon.

  4. Cut each tortilla with a pizza cutter into 4 triangles.

  5. Bake at 350 degrees for 7 to 8 minutes.

  6. DIP: Combine cream cheese, yogurt and vanilla. Add sugar and cinnamon to desired sweetness.

  7. FRUIT SALSA: Finely chop (by hand or with a food processor) all fruits individually then combine into one bowl. Refrigerate until ready to eat.

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