Peanut Butter Pumpkin Dip With Cinnamon Chips

Couldn't be easier! Peanut butter and pumpkin go great together. Simple and quick to put together. This is not a super sweet dip but pairs well with the sugared chips. You could always add more honey if you want it sweeter. This would also be great served with graham crackers or apples. Cook time is per each pan of chips. Entered for RSC #13.

• Ready In: 24 mins
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup  smooth peanut butter (not natural-style)
• 3⁄4 cup canned pumpkin
• 1⁄8 cup honey
• 1⁄4 teaspoon ground cinnamon
• 1 (12 ounce) package  pita bread (I used the 7 inch size)
• 2  tablespoons granulated sugar
• 1⁄2 teaspoon ground cinnamon
•  cooking spray

Directions

1. Preheat oven to 350 degrees.
2. For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
3. Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
4. Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
5. Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
6. Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
7. Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
8. Remove from oven, let cool, repeat with remaining chips and serve with dip.
9. If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
10. If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!