INGREDIENTS
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for the dip:
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5 cups peeled & finely diced granny smith apples
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1/2 tsp ground cinnamon
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1 15 oz container caramel dip (divided use)
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for the cinnamon chips:
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10 flour tortilla shells
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2 tbsp melted butter
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cinnamon sugar (4 tbsp. sugar mixed with 1 tsp. cinnamon)
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