This is a versatile dip that can be served warm or cold. I
do recommend making the dippers fresh to go with them. I originally intended
on making these for Halloween and using cutters of cats and ghosts for the
dipper but I’m running a little behind so I went with fall leaves. You can make
these for any season or event since apples are always in the market.
Caramel Apple Dip
3
lbs apples, peeled, cored and diced
2
tbsp lemon juice
¼ cup honey
11 oz caramels
Put chopped apples into a crockpot with the lemon juice. Cook until apples are tender. Puree apples in a food mill or just simply mash with a spoon. Add in caramels and stir well.
Cinnamon Tortilla Dippers
8 small Flour tortillas
3 tbsp butter melted
3 tbsp sugar
1 tsp cinnamon
Cut flour tortillas into desired shapes. Brush with melted butter. Sprinkle with the cinnamon sugar mixture. Bake for 5 minutes at 325°.
¼ cup honey
11 oz caramels
Put chopped apples into a crockpot with the lemon juice. Cook until apples are tender. Puree apples in a food mill or just simply mash with a spoon. Add in caramels and stir well.
Cinnamon Tortilla Dippers
8 small Flour tortillas
3 tbsp butter melted
3 tbsp sugar
1 tsp cinnamon
Cut flour tortillas into desired shapes. Brush with melted butter. Sprinkle with the cinnamon sugar mixture. Bake for 5 minutes at 325°.
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