Toffee Cream Cheese Apple Dip
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Toffee Cream Cheese Apple Dip
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This Cream Cheese Apple Dip is my go-to party dip! It's rich and creamy made with silky cream cheese, crunchy, toffee bits, sweet brown and white sugar, cinnamon and vanilla. The sweet, creamy Apple Dip is the the perfect companion to smother tart apples - and only takes minutes (literally) to whip up! This Cream Cheese Toffee Apple Dip can be made over 24 hours in advance so it's the perfect make-ahead recipe for all all your parties, potlucks and barbecues - everyone will beg you for this Apple Dip recipe! I've also included detailed instructions on how to prevent your apples from browning so now you can make EVERYTHING in advance for the the ultimate stress free Apple Dip.
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Ingredients
- 8 oz. cream cheese, softened
- 1 cup brown sugar, packed
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla
- 1 12 oz. bag toffee bits (Heath Bits O' Brickle Toffee Bits)
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Instructions
- Add cream cheese, sugars, cinnamon and vanilla to a large mixing bowl and beat until smooth and creamy. Fold in toffee bits. Chill for 30 minutes up to 24 hours. Let come to room temperature before servings.
- Best served with tart apples.
Notes
- *See post for tips on how to soften cream cheese.
- Apple Dip is sensational with tart apples, BUT it also pairs well with many other fruits, cookies, etc. So, along with your apples, consider serving some of these fabulous dippers:
- You can also use Apple Dip as a spread for: lemon bars, brownies, toast, bagels, scones, donuts, cinnamon rolls, etc.
- Toffee Apple Dip Should be stored in an airtight container in the refrigerator. When stored properly, it is good for 3-5 days.
- This Cream Cheese Apple Dip tastes even better if refrigerated for at least 30 minutes, or better yet, overnight, so the flavors can meld. When read to serve, let Apple Dip sit at room temperature for 20 minutes or so before dipping.
- Soak apples in pineapple juice: My favorite way to keep apples from oxidizing after slicing them is to put them in a bowl of pineapple juice and let them soak for 5-10 minutes. The citric acid prevents oxidation and browning and the flavor of the pineapple juice is quite tame and doesn't change the flavor of the apples. If know the apples need to stay fresh for a longer period of time, then add 1-2 tablespoons of lemon juice to the pineapple juice. When you're done soaking your apples, you can use leftover pineapple juice in my pineapple chicken, pineapple peanut satay chicken or pina colada fruit salad. You can also freeze the pineapple juice for a later use.
- Soak apples in honey and water. This is actually America's Test Kitchen's preferred method which claims the fruit stays fresh for up to 24 hours (you can watch America's Test Kitchen's video here). Mix 2 tablespoons of honey with 1 cup of water in a large bowl and toss the apple slices in as you cut them. The reason honey works is not only does it have a slight amount of citric acid, but it contains a peptide that blocks the activation of the enzyme responsible for the oxidation process in apples and other flesh fruits.
- Soak apples in water and lemon juice. Alternatively, you can mix 1/2 cup water and 2 tablespoons lemon (or 1 cup water with 1/4 cup lemon juice) and add the apples to the mixture as you slice them. Let them soak for 5 minutes once you've added your last apple slice. Make sure you stir the apple so they are evenly coated.
- Soak apples in carbonated soda. Lemon/lime based sodas such as Sprite, 7-Up, or Ginger Ale all work well without altering the flavor of the fruit but are not as healthy as the aforementioned alternatives.
- pineapple
- grapes
- honeydew
- oranges
- pears
- Graham crackers
- Ritz
- gingersnaps
- granola bars
- animal crackers
- pretzels
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