The following recipe is adapted from Something Swanky’s Samoa Dip. We wanted to share with you this great dip from our friend Ashton, so please check out the full blooded recipe and more of her blog at Something Swanky!
We did change up a few ingredients here since Mel is training for a half marathon and I’m trying to loose some of this extra poundage, so we decided to create a slightly more healthy version. But this is still so flavorful, and full of coconut goodness!
Samoas Fruit Dip:
1. Heat your oven to 350 degrees. Place shredded Coconut on a cookie sheet and brown in the preheated oven for 10-15 minutes or until light golden brown. Make sure not to burn it!
2. In a bowl mix the Cream Cheese, Marshmallow Fluff, Salt, and Vanilla together until light and smooth.
3. Add the toasted coconut to the dip and stir. I reserved about 1-2 Tbs. of the coconut to sprinkle on the top of the dip.
Cinnamon and Sugar Chips for Cinco De Mayo
To make the cinnamon and sugar tortilla chips take 2-4 medium sized flour tortillas and spray lightly with cooking spray on both sides (we used olive oil cooking spray). Then sprinkle the tortillas with a combination of cinnamon and sugar. You can make this by combining roughly 2 Tbs of sugar to 1 tsp of cinnamon -make the mixture to your taste. Then cut tortillas into 8 triangular pieces -like a pizza. Place in a single layer on cookie sheets and bake at 375 for approx 10-12 minutes until just lightly brown and crispy. Cooking time will vary, so keep a watchful eye! These are seriously so good, and go great with the dip!