Mary Anne's Caramel Apple Dip
Need a yummy dip for your Halloween or harvest party? This autumn favorite is over-the-top in the delish department. Plus, it goes together quickly and keeps for several days in the refrigerator (if it lasts that long)!
1 (14-ounce) bag individually wrapped caramel candy, unwrapped, (Kraft)
1 (11-ounce) bag Caramel Bits
1/4 cup water
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 teaspoon vanilla extract
Dash freshly grated cinnamon, optional
Dash freshly grated nutmeg, optional
3 medium Granny Smith apples, peeled, cored, and sliced
2 Tablespoons lemon juice
2 Tablespoons water
- In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, using a handheld mixer, cream together cream cheese, brown sugar and vanilla extract. Fold in caramel mixture. Infusing, add nutmeg or cinnamon and mix well. Set aside or refrigerate if using later.
- In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain. Serve apple slices with dip. Or you can serve sliced bananas, graham crackers, pretzels, marshmallows or pear slices with this delicious dip. It can be served at room temperature, hot, or cold.
Makes 2 cups.
Note: Another way to keep the apple slices from browning is to place them after you slice them in a bowl filled with Sprite. After peeling, coring and slicing the apples, place in the bowl with the Sprite. After approximately 5-10 minutes, drain the Sprite and place slices into a gallon Ziploc bag. Remove all air and zip. Refrigerate. Hours later your apples will look like you had just cut them.
Note: Another version of this recipe is to use 1 cup peanut butter, 1 cup packed brown sugar, 8 ounces of cream cheese and 1/4 cup milk. Beware! You might become addicted it's so good!
Note: Reduced fat cream-cheese works well; I have not tried with the no-fat cream cheese makes a runny dip.