Independence Day Recipes
Margarita Dessert Dip with Cinnamon Tortilla Crisps
Crisps can be made ahead and kept in an airtight container.
Yield: 6 servings
Ingredients
Dip
- 1 cup sour cream
- 8 ounces mascarpone cheese
- 1/2 cup granulated sugar
- 1/3 cup margarita mix
- 1 tablespoon lime zest
- 2 tablespoons tequila
- 1 tablespoon Grand Marnier
- 1 cup whipping cream
Cinnamon Tortilla Crisps
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 8 (8 inch) flour tortillas
- 6 tablespoons butter, melted
Instructions
Dip
- In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, margarita mix, lime zest, tequila and Grand Marnier. Beat until smooth.
- Whip cream and fold into sour cream mixture.
- Place in serving bowl.
- Garnish with additional lime zest.
- Serve with Cinnamon Tortilla Crisps.
Cinnamon Tortilla Crisps
- In a small bowl combine sugar and cinnamon; set aside.
- Brush tortillas with melted butter. Cut each into 8 wedges.
- Arrange in single layer on baking sheet.
- Lightly sprinkle cinnamon mixture over.
- Bake in preheated 400 degrees F oven for 4 to 6 minutes.