From the kitchen of Michelle Weston. Serve with
cinnamon chips, fresh fruit &/ or graham crackers.
The chips weren't all perfect or exactly the same
size which added to their charm. This is so easy &
so good...it is actually quite light & nice for summer.
15 oz ricotta cheese
1/4 c powdered sugar
8 oz Cool Whip
1/4 tsp vanilla
1/2-3/4 bag mini chocolate chips
Refrigerate at least one hour before serving.
Serve with cinnamon chips, graham crackers or
Cinnamon & Sugar
Cut flour tortillas into triangle wedges (pizza cutter
Put on a cookie sheet.
Using a pastry brush, lightly brush tortillas w/ water.
Sprinkle with cinnamon and sugar.
Bake @ 400 for 8 - 10 minutes.
Watch these around 8 minutes.
|"All you need is 20 seconds of insane courage. I
promise you something great will come of it.'
I could eat this dip with a spoon! I've never made the
cinnamon chips, because I love this dip with
strawberries and pizzelle. To the right, ramekins are
filled with dip for grab & go convenience.