Caramel Apple Dip
User Reviews
5
10 reviews
Excellent
Caramel Apple Dip
Report
Caramel apple dip is smooth and creamy with a decadent topping. Serve with apple slices, graham crackers or pretzels for the best snack.
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Ingredients
- 8 ounces cream cheese
- 16 ounces caramel dip (or thick caramel sauce)
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 cup Toffee bits
Instructions
- Beat the cream cheese in a medium size mixing bowl with a hand held or stand up mixer until smooth and creamy.
- Add in the brown sugar and cinnamon. Mix until smooth.
- Spread the mixture in a serving dish. You want the mixture to be approximately 1/2 inch thick, so choose the serving dish based on that.
- Pour the caramel dip or sauce sauce over the cream cheese mixture in a single layer.
- Then top with the toffee bits. Serve with apple slices and enjoy!
Notes
- Store any leftovers in an airtight container for up to 2 weeks. Let the mixture sit at room temperature for 20-30 minutes to soften before serving.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
35mg
(12%)
Sodium
242mg
(10%)
Potassium
68mg
(1%)
Fiber
0.1g
(0%)
Sugar
35g
(70%)
Vitamin A
482IU
(10%)
Vitamin C
0.3mg
(0%)
Calcium
51mg
(5%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 242mg | 10% |
| Potassium | 68mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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