Pie Crust Chips with Cinnamon Dip
Make these Pie Crust Chips with Cinnamon Dip as a sweet and crunchy snack or dessert! The pie crust chips are easy to make and pair perfectly with the creamy and flavorful cinnamon dip. This recipe is perfect for using up leftover pie crust dough and is a fun twist on traditional chips and dip.
Servings: 10 servings
Ingredients
Pie Crust Chips Ingredients
- Pre-made pie crust
- ¼ cup melted butter
- Leaf cookie cutter
- Cinnamon and sugar optional
Cinnamon Dip Ingredients
- 8 oz Whipped Topping
- 8 oz Cream Cheese
- 2 Tablespoons Cinnamon
- ¼ Cup Milk
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll out the pie crust thin and stamp out the pie crust cookies with the leaf cookie cutter.
- Place on pie crust cookies on a lined baking sheet. Brush melted butter over top.
- Sprinkle cinnamon and sugar mixture over top if you'd like.
- Bake for 6-8 minutes. They bake fast, so keep your eye on them.
- While the cookies are baking mix combine whipped topping, cream cheese, cinnamon and milk in a large mixing bowl.
- Transfer creamy cinnamon dip into a serving bowl and serve with the pie crust cookies.
Notes
To Store:
-
- Cinnamon Dip: Place in an airtight container in the fridge for up to 7 days.
-
- Pie Crust Chips: Allow to cool completely and place in an airtight container or Ziploc bag. Store at room temperature for up to 7 days.
