10.24.2012

caramel cream cheese dip + apples.

Are you ready for the easiest, sweetest, most perfect dip for Fall? It's not peanut butter. It's caramel. And cream cheese. And toffee bits. It's crazy good and it is one of my favorite go-to desserts that my besties and I have been making for years.
We've been enjoying the leftovers from this dip since the weekend, when we served it up at our 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.

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