Tuesday, August 24, 2010

Caramel Apple Dip

Oh my!  This is SO YUMMY, features fresh fruit (that's available year-round) and it's simple too!  Thanks to my friend Becca for inspiring me with a similar recipe!

Caramel Apple Dip

2 8oz pkg low-fat cream cheese
1 jar, 8-10oz, caramel sauce (ice cream topping)
1/2 c brown sugar
1/2 c granulated sugar
2 t vanilla
1/2-3/4 c chopped nuts, I use dry-roasted unsalted almonds

4# apples, granny smith or your favorite   
2 T lemon juice

Allow cream cheese to soften, mix in sugars and vanilla.  Spread in bottom of 9x13 pan.  Top with caramel sauce, sprinkle with nuts.  Refrigerate.

Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2T cold water (to keep them from browning). Occasionally close bag and toss to coat.  Refrigerate.

When ready to serve, put apples in a pretty bowl and set out next to caramel sauce.

1 comment:

  1. Just made this again this weekend... Reduced the sugar to a single 1/2 c brown and it was just as tasty... the cream cheese was a little more firm, but that didn't seem to be an issue.