Fruit & Yogurt Dip with Baked Chips are creamy mix of Greek yogurt and fresh fruit scooped up with homemade corn tortilla chips sprinkled with cinnamon and sugar for a sweet snack you can feel good about!
This fresh and healthy dip just screams summer! I can just imagine myself enjoying a big bowl of this dip sitting in a cool pool in my backyard on these hot summer days… Wait. I don’t have a pool. :/ My lucky sister on the other hand just got herself this Intex 16ft Pool Set for only $200 and I am incredibly jealous! First of all, she could have been kind enough to get the pool a couple days before I visited her this weekend instead of the day AFTER I went home. What the heck Ashley, where is the love?!
She has the good fortune of living in the twin cities, unlike myself who is out in the boonies. She was able to score the like new pool on Craigslist. Sadly, out our way, there isn’t any town listed on the site within 2 hours! That should give you some idea of just how country it is out here! Haha. Now that I have pool envy, I have been perusing sites, dreaming about getting one of my own. I don’t need anything fancy. Heck, one of these Intex 12ft pools would be perfectly acceptable.
I get ready to push the purchase button, but then I remember that I don’t have any kids around. If my nephew was crashing with me for the summer, or I had kids of my own, I would buy one of those puppies in a heartbeat. Sadly, that is not the case, so I am holding out for kids before I get my pool. The only problem for my husband is, that with the wait, also comes a bigger pool! 😉
Fruit & Yogurt Dip with Baked Chips
- 2 c. diced fruit strawberries, mangos, kiwi, pineapple, apples, raspberries, etc.
- 5 oz container honey Greek yogurt
- 5 white corn tortillas
- 2 Tbsp sugar
- 2 tsp cinnamon
- Preheat your oven to 400°. Stack the tortillas and cut them all into 6 wedges each for a total of 30 wedges. Arrange the pieces on a lined cookie sheet and spray them all generously with non-stick cooking spray and sprinkle them with the cinnamon and sugar mixtures. Bake for 15-18 minutes until the chips are all crispy and there are no chewy party remaining. Allow the chips to cool to room temperature. Store the cooled chips in a sealed bag.
- Meanwhile, in a small bowl, fold together the diced fruit and yogurt. Serve immediately with the baked chips.