Apple Pie Dip

I invited a few of my daughter's buddies over for a playdate. As they're still all toddlers, us moms hung around in the kitchen keeping an eye on the kids throughout the morning. Anticipating we might be standing around the counter looking for something to do with our hands, I had noodled on a fun little munchie to accompany our cups of coffee. In an effort to start ushering Fall flavors into my kitchen - and my mouth - I landed on Apple Pie Dip.

I spiced the apples just as I would filling for my traditional apple pie - sweet cinnamon, spicy ginger, and warm nutmeg. I also added a bit of lemon zest. This combination of spices and citrus always seems to scratch me right where I itch!

I like to use a combination of apples. Granny Smith apples lend tart flavor and hold their shape when cooked. Meanwhile, Gala apples are sweet and break down a bit which helps to make this dip more dip-like.

Depending on how you like to eat your apple pie, you might opt to serve it hot, room-temp, or even straight out of the fridge. And perhaps you might even like to top with a big dollop of whipped cream!

Alongside a few cinnamon sugar corn or pita chips, Apple Pie Dip is a great addition to your brunch menu or a bunch dessert dip for your next Fall potluck. I might also mention, it would make a lovely spread on toast or swirled into a bowl of oatmeal.

Apple Pie Dip

Ingredients

·       2 tbsp butter

·       4 granny smith apples, peeled and small diced

·       2 gala apples, peeled and shredded

·       Pinch of salt

·       1 tbsp flour

·       Zest and juice of a lemon

·       ½ cup brown sugar

·       1 tsp cinnamon

·       ½ tsp ginger

·       ½ tsp nutmeg

·       2 tsp vanilla extract

·       Whipped cream, optional

·       Cinnamon sugar chips, for serving

Melt the butter over medium heat in the bottom of a large sauce pot. Add the diced and grated apples. Sautee for about 3 minutes.

Sprinkle over the salt and flour. Stir together and allow the flour to toast for another 3 minutes.

Stir in the lemon zest and juice, brown sugar, cinnamon, ginger, nutmeg and vanilla. Cover the pot and allow the apples to simmer on low heat for about 30 minutes until soft. Add a few splashes of water if desiring a thinner dip.

Transfer the dip to a serving bowl. Serve warm or at room temperature alongside cinnamon sugar chips. If desired, top with whipped cream just before serving.

Makes 3 cups

Gluten Free Friendly!

Siete makes a great sweet chip - Cinnamon Churro Strips. A perfect gluten free pairing for this dip!