Caramel Apple Dip

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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.

Someone dipping an apple slice into caramel apple dip.

Recipe ingredients

Labeled ingredients for caramel apple dip.

Ingredient notes

  • Apples: You can use any apples here, but a mix of red and green look 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 (the 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

  1. In a standing mixer with the paddle attachment, or in a medium bowl with an electric mixer, add cream cheese, brown sugar, white sugar, and vanilla.
Caramel apple dip ingredients in a silver mixing bowl.
  1. Beat until smooth. Chill until serving time and serve with apple slices.
Caramel apple dip in a silver mixing bowl.

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 refrigerator 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 teaspoon ground cinnamon.
Caramel apple dip and apples on a teal platter.

How to Cut Apples

Learn how to cut apples like the pros: It’s easy, efficient, and guaranteed to be your new favorite culinary trick.

3 minutes
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An apple being dipped in caramel apple dip.

Caramel Apple Dip

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.
Author: Meggan Hill
5 from 24 votes
Prep Time 5 mins
Total Time 5 mins
Servings 32 tablespoons
Course Appetizer, Dessert
Cuisine American
Calories 50

Ingredients 

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. Serve with apple slices.

Notes

  1. Apples: You can use any apples here, but a mix of red and green look 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).
  2. 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.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days. If separation occurs, stir before serving.
  4. Make ahead: This dip can be made a day in advance (the flavor actually improves if given the chance to sit overnight).
  5. Cinnamon: For a cinnamon variation, stir in 1 teaspoon ground cinnamon.

Nutrition

Serving: 1tbspCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 24mgPotassium: 17mgSugar: 7gVitamin A: 95IUCalcium: 11mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. 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! :D -Meggan

    2. 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

    1. 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!

    1. 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!

    1. 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. :)