The pottery bowl came with two 8 oz plastic containers which rest on top of ice to keep the dip cool. Alternatively, you can microwave water and use it for warm dips too. There's one handle on the bowl which holds a little spreader, which is very convenient for dips.
When slicing apples for this recipe, I like to dip them in pineapple juice to prevent them from turning brown. Lemon juice works too, but I prefer pineapple juice and after a weekend of tropical drink making, we had pineapple juice on-hand :)
I saw a cute idea on Taste of Home using cookie cutters on the apple slices, but despite my massive 100-plus cookie cutter collection, I didn't have any fall or Halloween shapes that were small enough for the apples I bought.
One batch of this dip fit perfectly in the 8 oz container. The recipe comes from Kraft, with the only change being that my mom always added chopped peanuts (just before serving the dip).
Caramel Apple Dip
Prep Time: 10 minutes
Cook Time: N/A
Ingredients (1 cup)
- 8 oz cream cheese
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup chopped peanuts
- 6 medium tart apples
- In the bowl of a stand mixer, beat cream cheese until creamy. Add brown sugar and vanilla, beating until well blended.
- Transfer to a serving bowl, add chopped peanuts and serve with apple slices for dipping.
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