Apple Brickle Dip Recipe
User Reviews
5.0
57 reviews
Excellent
Apple Brickle Dip Recipe
Report
This 5-Ingredient Apple Brickle Dip recipe takes minutes to make and is so delicious! Plus, it uses common ingredients. The addition of Heath Toffee Bits makes it even better!
Share:
Ingredients
- 1 (8-ounce) package cream cheese softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) package Heath toffee bits
- Sliced apples: Gala, Fuji or Honeycrisp for serving
Instructions
- In a medium bowl, beat cream cheese, both sugars and vanilla with a hand mixer.
- Fold in toffee bits and refrigerate until ready to serve.
- Serve with sliced apples for dipping.
Notes
- Make Ahead: You can make this dip 3–5 days ahead of time. Store in an airtight container in the refrigerator.
- More Dipping Ideas: Though this dip was created for apples, you can certainly use other delicious dippers such as pineapple spears, berries, graham crackers, pretzels, vanilla wafers, Oreos or gingersnaps.
Nutrition Information
Show Details
Serving
1g
Calories
103kcal
(5%)
Carbohydrates
26g
(9%)
Protein
0.03g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.003g
Monounsaturated Fat
0.02g
Trans Fat
0.001g
Cholesterol
0.3mg
(0%)
Sodium
5mg
(0%)
Potassium
20mg
(1%)
Sugar
26g
(52%)
Vitamin A
3IU
(0%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 103kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 0.03g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 5mg | 0% |
| Potassium | 20mg | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 3IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
Other Recipes
You'll Also Love
