MARCH 23RD: CHIP AND DIP

Tortilla Crisps with Brickle Dip

Crisps:

1 (15 oz.) pkg. flour tortillas, cut into wedges

1 Tbsp. white sugar, or as needed

½ c. butter, melted

Ground cinnamon, or as needed

Dip:

2 (8 oz.) pkg. cream cheese, softened

½ c. brown sugar

½ c. white sugar

1 tsp. vanilla extract

1 (8 oz.) pkg. toffee baking bits (Like Heath®)

Preheat oven to 350°. Line a baking sheet with parchment paper. Spread tortilla wedges onto prepared baking sheet. Mix 1 Tbsp. white sugar and cinnamon together in small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture. Bake until chips are crisp, about 15 minutes. Mix cream cheese, brown sugar, ½ c. white sugar and vanilla extract together with electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip. Makes 16 servings.

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