Cinnamon Pita Chips with Pumpkin Cream Cheese Dip

Cinnamon Pita Chips with Pumpkin Cream Cheese Dip

This fall-inspired dip is perfect for every occasion from the tailgate to Thanksgiving day!

INGREDIENTS

Pita Chips

  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 tablespoons C&H® Golden Brown Sugar
  • 2 – 2 oz. (6” each) whole wheat pita loaves
  • Optional: 1/2 teaspoon coarse sea salt

Pumpkin Cream Cheese Dip

  • ¼ cup C&H® Golden Brown Sugar , packed
  • 4 oz. cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger

INSTRUCTIONS

Pita Chips

Preheat oven to 300 F. Line a sheet pan with foil or parchment.

In a microwaveable bowl, melt butter in 20 second intervals until melted. Stir in cinnamon and brown sugar until blended.

Cut each pita loaf into 8 triangles then separate out the pieces to make 32 triangles total.

Brush each pita triangle into the melted cinnamon sugar butter and place in a single layer on the sheet pan.  Sprinkle tops with salt if desired. 

Bake for 30 minutes or until crispy.

Pumpkin Cream Cheese Dip

Combine all ingredients together in a bowl and beat until blended.

Cover and refrigerate until ready to serve.