From the kitchen of Michelle Weston. Serve with
cinnamon chips, fresh fruit &/ or graham crackers. The
chips aren't all perfect or exactly the same size which
adds 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 fresh
Cinnamon & Sugar
Cut flour tortillas into triangle wedges (pizza cutter works
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.
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. -Stephanie
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