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This is the Caramel Apple Dip recipe of your childhood, the one made with cream cheese, sugar, and vanilla. Mix up a giant batch and serve with a pile of fresh apple slices.
If you ever had this easy Caramel Apple Dip when you were growing up, let’s take a trip down memory lane. It’s one of those recipes where the whole is so much greater than the sum of its parts. Who knew sugar, cream cheese, and vanilla could taste so much like caramel sauce?
If you don’t mix it completely, it can have a gritty texture from the brown sugar, and honestly I kind of like it that way. It’s such a tasty way to eat crisp, juicy apple slices (especially if you picked the apples yourself). For me, caramel dip is peak harvest food. If you’ve never had it before, you’re in for a real treat!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Apples: You can use any apples here (whatever looks good in the produce section at the grocery store), but a mix of red and green look especially festive. Try Honeycrisp, Red Delicious, Gala Apples, Braeburn, or Granny Smith Apples. Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). To prevent cut apples from turning brown, soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days).
Step-by-step instructions
- In a standing mixer with the paddle attachment, or in a medium bowl with an electric hand mixer, add cream cheese, brown sugar, white sugar, and vanilla.
- Beat the cream cheese mixture until smooth. It will have the texture of a very thick caramel sauce.
- Transfer to a serving dish and chill until serving time. Serve with apple slices.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of Caramel Apple Dip (32 tablespoons). If you cut your apples into 8 slices each and plan for 1 tablespoon per slice, you’ll need 4 apples for serving.
- Storage: Store leftovers covered in the fridge for up to 4 days. If separation occurs, stir before serving.
- Make ahead: This dip can be made a day in advance (the flavor actually improves if given the chance to sit overnight).
- Cinnamon: For a cinnamon variation, stir in 1 tsp ground cinnamon.
- More dippers: This dip was made for fresh apple slices, but it’s also delicious snack with graham crackers, cookies, and pretzels.
- More toppers: Sprinkle a little something extra on top! Try toffee bits, chocolate chips, or even toasted coconut.
- More dessert dips: For a little something sweet, try my 3-ingredient Fruit Dip made with cream cheese, marshmallow fluff, and whipped topping.
Frequently Asked Questions
When it’s not being directly served, caramel apple dip should always be refrigerated. I like to keep it chilled until serving time, and then return it to the refrigerator no more than 2 hours later.
In a saucepan over medium heat, melt 1 cup light brown sugar and ½ cup (1 stick) butter together. Bring to a boil and remove from heat. Whisk in ½ cup evaporated milk, 1 tsp vanilla, and ¼ tsp salt. Use immediately or store covered in the refrigerator for one month. Yield: About 2 cups.
If you’re looking for traditional caramel apples, it’s best to set them out on a platter or wire rack with the stick pointing up and let everyone help themselves. 
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Caramel Apple Dip
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- sliced apples for serving (see note 1)
Instructions
- In a standing mixer with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese, brown sugar, white sugar, and vanilla until smooth.
- Transfer to a serving dish and chill until serving time. Serve with apple slices, graham crackers, cookies, or pretzels.
Recipe Video
Notes
- Apples: You can use any apples here, but a mix of red and green looks especially festive. Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). To prevent cut apples from turning brown, soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days).
- Yield: This recipe makes about 2 cups of Caramel Apple Dip (32 tablespoons). If you cut your apples into 8 slices each and plan for 1 tablespoon per slice, you’ll need 4 apples for serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If separation occurs, stir before serving.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I actually add 1 crushed heath bar. It makes for a toffee caramel taste
That sounds delicious, Tonia! – Meggan
This is us soooo good and so quick 10/10 would recommend
Thanks Ela! – Meggan
Simple and delightful
Thank you so much Doreen! It’s such a classic from my childhood. 🙂 -Meggan
Thanks. Can’t wait to make it this weekend.
I was wondering if cinnamon would be a good addition?
I would think so, yes! I am going to be testing recipes next Wednesday, I can add this to my list and let you know. Thanks Cristina! 😀 -Meggan
Hi Cristina! I tried this today. I added 1 teaspoon of cinnamon and I thought it tasted great! But, you need to let the flavors blend for a while. If you eat it immediately after adding the cinnamon, the flavor isn’t really there. But yes. Overall, it’s a lovely addition and I’m going to add info to this post about it. Thank you for the idea! -Meggan
How long does this dip stay in fridge??
Hi Annmarie! I always go by the CDC guidelines for leftovers which is 4 days. It might last longer, in fact I know it does, but I like to give the official answer when people ask questions. Thanks!
By brown sugar….do you mean BROWN SUGAR or is there a granulated sugar that is brown?
Hi Pat! Brown sugar. Just regular ol’ brown sugar. I tend to have light brown sugar on hand, but you could also use dark. Thanks for the question and let me know if you need anything else. Have a great day!
I sometimes have to remind myself to eat fruit along with the dip!! So good.
If you don’t have a paddle mixer, do you recommend using a regular hand mixer or a spatula?
Hi April, thanks for this question. I’ll definitely update the recipe. It honestly doesn’t matter, either will work. I’d say if you hate doing dishes, just use a spatula. If you want it done faster, use the electric mixer. 🙂
Looks unbelievable!!!! Can’t wait to try it.
Thanks so much Sharon!! I hope you love it. 🙂