Instructions

Make the dip:

• Soften the cream cheese well and mix in the sweetener, pumpkin and spices till blended.
• I use an immersion blender to mix these and then just add in the whipping cream and mix well and add the vanilla.
• Cover the bowl and keep cool till needed.
• This keeps very well when stored tightly covered.

Make the Chips:

• *Brush butter on each tortilla and sprinkle with the cinnamon/sweetener.
• Stack until all tortillas have been buttered then cut into wedges.
• Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes, flipping once or twice to make sure they're crispy and sprinkle with extra cinnamon mixture immediately if you forget before they go in the oven.
• If they don't seem to be getting as crisp as you'd like but are done, go ahead and removed them from the oven and place on a rack to cool after you cut them.
• They'll crisp right up in 5 or 10 minutes at the most.
• *Alternately you can butter them and bake them whole, I did that with those pictured but you have to work quickly and cut them while they are still hot from the oven pressing them with a heavy, smooth edged knife.
• If you plan to take these somewhere they will be prettier when you brush with butter and cut first and bake.
• It is so easy to serve and have on hand that I let the occasion determine how much time I put into this dish. Cool and serve.