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.
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.
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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.