Tuesday, November 10, 2015

Caramel Apple Dip and Cinnamon Dippers

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°.