An easy caramel apple dip recipe made with cream cheese, caramel and toffee bits served with apple slices for dipping.
You know what I've come to learn in life? Having friends that love to cook as much as I do is a wonderful thing!
And my friend, Dawn, is proving to be EXTRA wonderful! Every time she comes over she brings something she’s made and it’s always sooo goooood!
And I’m not just being polite. When I popped this dip in my mouth the first time she made this for me I had to take a moment… you know, one of those head hung low, can’t talk right now, just give me a minute moments.
I'd never had anything like it. The caramel is beyond rich and creamy and then there’s the crunch from the toffee bits and it all meets up with the crisp, tart apple!? Stop it! Just stop it!
This is perfect for serving during apple season because it reminds me of fall festivals and our state fair where I will always leave with a caramel apple!
It's also perfect for Thanksgiving and tailgating or when you just want something a little different to serve for dessert or take to a potluck!
Caramel Apple Dip
Yield: 2 cups
prep time: 10 Mcook time: total time: 10 M
An easy caramel apple dip recipe made with cream cheese, caramel and toffee bits served with apple slices for dipping.
ingredients:
- 8 ounces cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 14-oz. container caramel dip
- 1 8-oz. bag toffee bits
instructions:
How to cook Caramel Apple Dip
- Beat cream cheese with an electric mixer on medium speed until smooth.
- Add brown sugar, sugar, vanilla and caramel dip then continue mixing until thoroughly combined.
- Stir in toffee bits by hand. Refrigerate in an air-tight container until ready to serve.
- Serve with apple slices.
NOTES:
Caramel dip is usually found in the produce section near the apples.
Toss apple slices with a mixture of half water / half lemon juice to keep them from browning when served.
Toss apple slices with a mixture of half water / half lemon juice to keep them from browning when served.
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This recipe came just in time for me to try it out for Rosh Hashanah. It is traditional to eat apples and honey for a "sweet" New Year. Do you think I could substitute the 1/2 c sugar with whipped honey?
ReplyDeleteI think it would be great! Happy new year!
DeleteI made something similar to these last Christmas. I placed caramel in small 1/2 pint canning jars, placed apple on top and wrapped in clear gift bag with pretty ribbon. Makes great last minute gift.
ReplyDeleteNorma in NC
Love your site! A friend of mine taught me to use canned pineapple juice instead of lemon juice to keep the apples fresh. Such a great flavor! I just buy the small cans and if there's any left over, my grand girls love to drink it, or I use it in a fun cocktail! Thanks for your great recipes from a fellow southern gal!
ReplyDelete