• Cooking Time: 10 minutes
  • Servings: 10
  • Preparation Time: 20 minutes


I had this at a friend's party! I changed some of the fruit and added the dip. I use frozen peaches when not in season. It was a big hit at my daughter's graduation party!


  • Salsa
  • 2 Fiji apples peeled, cored and diced
  • 2 kiwis, peeled and diced
  • 1 pound strawberries, diced (a little bigger than the rest of the fruit)
  • 2 peaches, peeled and diced
  • 8 ounces blueberries (cut the bigger ones in half)
  • 2 tablespoons sugar
  • 1/2 teaspoon lemon juice
  • For Dip
  • 8 ounces cream cheese softened
  • 1/3 - 1/2 cup powdered sugar
  • For Chips
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 cups cinnamon sugar


  • In large bowl, mix all fruit with sugar and lemon juice.
  • Cover and refrigerate at least 20 minutes.
  • Mix cream cheese and powdered sugar a little at a time until creamy (you may like a little more, or less sugar to fit your taste).
  • Preheat oven to 350 degrees.
  • On cookie sheet spray one side of tortilla with cooking spray.
  • Sprinkle with cinnamon sugar (I use quite a bit).
  • Spray again with cooking spray (lightly).
  • Turn tortilla over and repeat.
  • Cut into 4 wedges using pizza cutter.
  • Bake 4 minutes.
  • Turn chips over sprinkle with more cinnamon sugar.
  • Bake for another 4 to 6 minutes until crispy.
  • Let cool completely.
  • Let dip come to spreadable consistency.
  • Allow guest to spread dip on a chip and top with salsa.
  • Enjoy!!

© 2006-2017 BakeSpace, Inc. All Rights Reserved