Five years ago, I posted a King Cake recipe for Mardi Gras, the finale of Carnival Season and the last day of indulgence before the start of Lent. I shared a King Cake recipe for that post. I made a few versions of the sweetened yeast bread and collected the opinions of our extended families, then perfected an original version of the recipe to post on the blog.

It is once again Fat Tuesday and time for another decadent treat before the start of Lent. This offering has all the sweetness of a King Cake but it is much easier and quicker to prepare as it is a dip rather than a filled & rolled sweet bread. Laissez les bon temps rouler!

King Cake Dip (adapted from kroger.com) Total Time Required : 40 minutes, Prep Time: 35 minutes, Cook Time: 18 minutes

Ingredients:

• 3 tablespoons white sugar
• 4 teaspoons ground cinnamon, divided
• 8 6-inch flour tortillas
• 4 tablespoons butter
• 8 ounces cream cheese, softened
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 8 ounces whipped topping, thawed
• 1 cup (4 ounces) pecans, toasted
• colored sugars in green, purple and gold
• fresh fruit and vanilla wafers for serving, if desired

Directions:

Spread the pecans on a baking sheet. Preheat the over to 350°F. Toast the pecans for 8-10 minutes.

Coarsely chop the pecans when they are cool enough to handle. Set the pecans aside.

Heat the oven to 400°F. Combine the white sugar with 2 teaspoons of the cinnamon in a small bowl. Set the mixture aside.

Cut the tortillas in half then cut each half into four wedges. Place the wedges on baking sheets and brush them with melted butter on one side. Flip them and brush the other side with the remaining butter.

Sprinkle the top sides of the wedges with the cinnamon sugar mixture. Bake the chips for 6-8 minutes, until browned and crispy, then allow them to cool.

Meanwhile beat the cream cheese with the brown sugar, the remaining 2 teaspoons of cinnamon and the vanilla until the mixture is fluffy.

Fold in the whipped topping until it is well combined.

Stir in the pecans.

Transfer the dip to a serving dish and top it with the colored sugars. Serve the dip with the tortilla crisps, vanilla wafers or fresh fruit. Refrigerate leftover dip. The chips can be stored at room temperature.

Let the good times roll!  ~Linda

King Cake Dip (adapted from kroger.com) Total Time Required : 40 minutes, Prep Time: 35 minutes, Cook Time: 18 minutes

Ingredients:

• 3 tablespoons white sugar
• 4 teaspoons ground cinnamon, divided
• 8 6-inch flour tortillas
• 4 tablespoons butter
• 8 ounces cream cheese, softened
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 8 ounces whipped topping, thawed
• 1 cup (4 ounces) pecans, toasted
• colored sugars in green, purple and gold
• fresh fruit and vanilla wafers for serving, if desired

Directions:

Spread the pecans on a baking sheet. Preheat the over to 350°F. Toast the pecans for 8-10 minutes. Coarsely chop them when they are cool enough to handle. Set the pecans aside.

Heat the oven to 400°F. Combine the white sugar with 2 teaspoons of the cinnamon in a small bowl. Set the mixture aside.

Cut the tortillas in half then cut each half into four wedges. Place the wedges on baking sheets and brush them with melted butter on one side. Flip them and brush the other side with the remaining butter. Sprinkle the top sides of the wedges with the cinnamon sugar mixture. Bake the chips for 6-8 minutes, until browned and crispy, then allow them to cool.

Meanwhile beat the cream cheese with the brown sugar, the remaining 2 teaspoons of cinnamon and the vanilla until the mixture is fluffy. Fold in the whipped topping until it is well combined. Stir in the pecans. Transfer the dip to a serving dish and top it with the colored sugars. Serve the dip with the tortilla crisps, vanilla wafers or fresh fruit. Refrigerate leftover dip. The chips can be stored at room temperature.