Instructions :
- For the dip, whisk yogurt with sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold!
- For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes. Cool and enjoy. Store in an airtight container for up to 2 days.
Notes
- Store in refrigerator for up to 4 days.
- To make a thicker dip, swap out greek yogurt and use cream cheese instead.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 37mgCarbohydrates: 27gFiber: 2gSugar: 21gProtein: 2g
