Although it doesn't exactly feel like summer in Utah yet (it's still in the 60's and 70's), we're getting in the mood by barbecuing! We attended a fun get-together last night, to which I brought one of our family's favorite dips (thanks to our friend Erin for introducing us to it).
Apple-Pecan Dip
8 oz. cream cheese, softened
2 Tbsp. brown sugar
4 Tbsp. apple juice
1/2 tsp. cinnamon
dash nutmeg
1 apple, diced small
1/4 c. pecans (I like mine toasted)
Beat the cream cheese and brown sugar until smooth. Slowly beat in apple juice, cinnamon and nutmeg. Stir in apples and pecans. Serve with baked cinnamon-sugar tortilla chips.
Note: You may want to add more apple juice to achieve desired consistency.
Baked Cinnamon-Sugar Tortilla Chips
1 10-ct. pkg. flour tortillas
2 Tbsp. sugar
1 tsp. cinnamon
butter or margarine, softened
Combine sugar and cinnamon in a salt shaker (or something similar). Spread one side of a tortilla with butter; sprinkle with cinnamon/sugar mixture. Cut tortilla into triangles and place on a baking sheet; repeat with remaining tortillas.
Bake at 375 degrees 10-12 minutes or until crisp.
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