I have four very good but rich dips for apple slices. You can lighten up the first recipe by cutting back on the sugar and with the caramel dip cut back on the butter and whipping cream. You can use less fat cream cheese and yogurt in the third recipe.
Apple Dips
Toffee Apple Dip:
- 1 (8 oz.) pkg. cream cheese, softened (could use low-fat)
- 1 (8 oz.) pkg. toffee bits
- 1/2 to 3/4 cup light brown sugar, firmly packed
- 1/4 to 1/2 cup granulated sugar
- 1 tsp. vanilla extract
Combine all ingredients until well blended. Can be stored in the refrigerator for up to 5 days. This makes enough dip for about 6 large apples.
Comment: Keep the apple slices in lemon water (1 tbsp. fresh lemon juice and 1 quart of water) until ready to serve.
Caramel Apple Dip:
- 14 oz. caramels
- 20 large marshmallows or 2 cups of the miniature ones
- 1/2 cup butter, melted
- 1/3 cup heavy whipping cream
Microwave caramels, uncovered, for about 1 minute. Add marshmallows and microwave another minute or until they are melted, stirring occasionally. Whisk in butter and cream until combined.
Snickerdoodle Dip:
- 1/3 cup brown sugar, packed
- 1/4 cup confectioners’ sugar
- 2 tbsp. unsalted butter, softened
- 6 oz. cream cheese, softened
- 1/4 cup plain Greek yogurt
- 3/4 tsp. cinnamon
- 1/4 tsp. vanilla
- 1/8 tsp. kosher salt
Combine the ingredients in the bowl of a stand mixer and beat until combined.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/11/21/toffee-apple-dip/
Apple Dips
Creamy Caramel Dip:
- 1 pkg. (8 oz.) cream cheese, softened
- 3/4 cup brown sugar packed
- 1 cup (8 oz.) sour cream
- 2 tsp. vanilla
- 2 tsp. lemon juice’
- 1 cup cold milk
- 1 pkg. (3.4 oz) instant vanilla pudding mix
Beat the cream cheese and brown sugar until smooth. Add the rest of the ingredients, beating well after each addition. Cover and chill for at least 1 hour.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/11/21/toffee-apple-dip/