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Apple Pie Dip With Cinnamon Sugar Chips

Apple pie dip with cinnamon sugar chips pairs creamy cream cheese folded with cinnamon-spiced diced apples for a scoopable, spoon-thick texture. Warm, caramel-drizzled apple filling dip is served with baked cinnamon-sugar tortilla chips for a crisp fall dessert-table moment.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 8 oz cream cheese softened
Brown sugar
  • 0.5 cup brown sugar
Diced apples
  • 1 cup diced apples
Cinnamon
  • 1 tsp cinnamon
Caramel sauce
  • 0.25 cup caramel sauce
Flour tortillas
  • 6 flour tortillas
Melted butter
  • 0.25 cup melted butter
Cinnamon sugar
  • 0.25 cup cinnamon sugar

Equipment

  • 1 sheet pan

Method
 

Bake the cinnamon sugar chips
  1. Preheat the oven to 350°F, then set a sheet pan inside so it’s ready for crisping the wedges.
  2. Brush the flour tortillas with melted butter, cut into wedges, and toss with cinnamon sugar until evenly coated.
  3. Arrange the wedges on a baking sheet and bake for 8 to 10 minutes at 350°F until crisp and lightly golden, then cool slightly before serving.
Make the apple pie dip
  1. Beat the cream cheese and brown sugar together until smooth and fluffy.
  2. Fold in the diced apples and cinnamon, then spread the mixture into a serving dish so the apples are evenly distributed.
  3. Drizzle the caramel sauce over the top right before serving for glossy, sweet flavor.

Notes

Pro tip: Dice the apples small so each tortilla chip can scoop a spoonful of filling. Store leftover dip covered in the refrigerator up to 3 days; keep chips in an airtight container at room temperature up to 2 days and re-crisp in the oven at 350°F for 3 to 4 minutes. Freezing is not recommended for the dip texture. For a lighter option, use reduced-fat cream cheese and swap caramel sauce for a thinner caramel-style topping with less sugar (taste may be slightly less rich).