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Sweet Guacamole Dip in a glass bowl with Pie Crust Tortilla Chips around it on a serving plate with recipe title on top of image
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Sweet Guacamole Dip

Author Dorothy Kern

Ingredients

For the Chips:

  • 1 refrigerated pie crust
  • Cooking spray (butter flavored preferred)
  • Granulated sugar

For the Guacamole

  • 1 medium California avocado
  • 4 ounces cream cheese , softened (low-fat is okay)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Unroll pie crust onto a cutting board. Cut into about 6-7 slices, then cut each slice into squares. Cut the squares into triangles, so you have pieces resembling tortilla chips. Place evenly on cookie sheet, being careful not to overlap them.
  • Spray “chips” lightly with cooking spray and sprinkle with granulated sugar. Bake for about 8 minutes, until they begin to get golden. Remove from oven and sprinkle with a little more sugar. (You can also use cinnamon sugar if you have it.)
  • To make the dip, place the cream cheese and flesh of the avocado in a food processor. Pulse until smooth. (If you don’t have a food processor, you can use a potato masher and then a hand blender.) Add powdered sugar and vanilla and pulse until the dip comes together.
  • Serve the dip alongside the chips for a sweet Cinco de Mayo treat!