Saturday, May 6, 2017
Crock Pot Caramel Apple Dip
Crock Pot Caramel Apple Dip for the dip: 5 cups peeled & finely diced granny smith apples 1/2 tsp ground cinnamon 1 15 oz container caramel dip divided use for the cinnamon chips: 10 flour tortilla shells 2 tbsp melted butter cinnamon sugar 4 tbsp. sugar mixed with 1 tsp. cinnamon For the dip: Add chopped apples into a 3-quart (or larger) slow cooker and sprinkle with cinnamon. Spoon 3/4 of the caramel dip (save the rest for later) on top of the apples. Stir until combined. Cover and cook on high for 1-1.5 hours or low for 2-3 hours For the cinnamon chips: Preheat oven to 350f degrees. Spray a couple of cookie sheets with nonstick cooking spray. Place tortilla shells onto the cookie sheets then spread the melted butter onto each tortilla shell with a pastry brush. Sprinkle generously with cinnamon sugar mixture. Cut the tortillas into triangles (using a pizza cutter or a knife.) Bake for about 8-10 minutes until light, golden brown. Allow to cool. Notes The apples will cook down slightly. They will also produce some extra liquid. What I like to do (after cooking) is remove some of that extra liquid (with a turkey baster or a spoon.) Then add the leftover caramel dip and stir it in at the end. This will keep the dip thicker. Then re-cover and put the slow cooker on the "warm" setting.