Cinnamon Sugar Crisps with Sweet and Fluffy Blueberry Dip

1. 1

   Using Halloween cookie cutters, cut out 12 shapes from each flour tortilla.

2. 2

   Place sugar and cinnamon on a shallow plate.

3. 3

   Mix with a spoon until evenly combined.

4. 4

   Heat oil over medium heat for minutes and gently place a few tortilla cut-outs in oil.

5. 5

   Fry on each side until golden brown.

6. 6

   Immediately place fried tortilla cut-outs in cinnamon-sugar, evenly coating with a spoon.

7. 7

   Place on a parchment paper lined tray to cool.

8. 8

   Combine marshmallow creme, cream cheese and blueberries in blender container.

9. 9

   Blend until smooth and pour into a large dipping bowl.

10. 10

    Refrigerate for 10 minutes or until ready to serve.

11. 11

    Serve with cinnamon sugar crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.