progressive dinner party. My favorite thing about it - besides the fact that it's made with cream cheese - is that it's actually better with the pre-sliced, bagged apples you can find at your local market. Those apples are coated, and free from browning, and so when you let this sit out on a dessert buffet, you can be confident your apples will stay nice and crisp. And pretty.*
Caramel Cream Cheese Dip with Sliced Apples
From somewhere in Westlake Village, Calif. (thanks, Marce!)
Yield: a lot
16 oz. tub of caramel dip (look for it near the apples in the produce section of your market)
8 oz. brick of cream cheese, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 bag of Heath toffee bits (find in the baking aisle, and if you can't, buy a couple of Heath bars, stick them in a plastic bag and crush them with something heavy, like a rolling pin)
2-4 bags of pre-sliced organic apples*
The night before: unwrap cream cheese, place it on a small dish and let sit overnight to come to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, mix caramel, cream cheese, sugars and vanilla until well combined. Fold in toffee bits.
Serve with apples.
This dip is good for a few days (or more - though it's never lasted me that long). I hope you'll try it this season. It's a great way to lighten up a dessert table.
Or, just to enjoy on a random Tuesday. Because that's what we did last night. Yow.