Cream Cheese Caramel Apple Dip
Creamy caramel apple dip made with whipped cream cheese, caramel sauce, and toffee bits. The perfect easy fall treat or snack with apple slices!
Yields 12 servings
Ingredients
- 8 oz (226 g) block-style cream cheese, room temperature
- ¼ cup (50 g) light brown sugar, gently packed
- 1 tsp vanilla extract
- ½ cup (118 ml) heavy cream, cold
- ¾ cup (240 g) caramel sauce or dip
- ¼ cup (40 g) toffee bits
Instructions
- In a large bowl, beat the cream cheese, brown sugar and vanilla together with an electric hand mixer until smooth. Scraping the bowl as needed.
- Add the heavy cream and carefully mix to combine, then increase the speed and beat until fluffy and thick. (Can take several minutes.)
- Transfer the cream cheese mixture to a serving dish (I used a 9-inch pie plate) and smooth out the top. Drizzle caramel sauce evenly over the cream cheese layer. Then sprinkle with toffee bits.
- Serve immediately with with apple slices, pretzels, or graham crackers.
Notes
- Make it ahead: Prepare the cream cheese layer in advance, then add caramel and toffee just before serving.
- Keep apples fresh: To prevent browning, soak apple slices in lemon water for a few minutes before serving. Use a tart, crisp apple like Granny Smith or Pink Lady.
- Substitutions: Try salted caramel for a sweet-and-salty version, or swap toffee for crushed nuts or mini chocolate chips.
- Caramel Sauce vs Caramel Dip: Caramel sauce is typically thinner. You may need to warm caramel dip slightly to be able to pour/spread it over the cream cheese mixture. They both work. Use what you prefer.
Nutrition
Serving: 1 serving | Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 53mg | Sugar: 17g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.1mg