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.

Course Appetizer, Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings tablespoons

Calories 50kcal

Author Meggan Hill

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)

US Customary - Metric

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

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).
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.

Nutrition