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Caramel Apple Dip Recipe

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3.8 from 76 reviews

This easy and delicious caramel apple dip is the perfect sweet treat for any occasion. Creamy softened cream cheese is blended with brown sugar and vanilla, then topped with luscious caramel sauce for a rich, indulgent flavor. Serve it with fresh apple slices, pretzels, or graham crackers for a crowd-pleasing appetizer or dessert that takes just minutes to prepare.

Ingredients

Dip Ingredients

  • 1 8 oz block cream cheese, softened
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup caramel sauce (store-bought or homemade)

Serving Suggestions

  • Fresh apple slices
  • Pretzels
  • Graham crackers
  • Optional toppings: toffee bits, nuts, or chocolate chips

Instructions

  1. Beat the Cream Cheese Mixture: In a medium bowl, use a hand mixer or spatula to beat the softened cream cheese, brown sugar, and vanilla extract until the mixture is smooth and fluffy, ensuring the sugar is well incorporated.
  2. Spread the Dip: Transfer and spread the cream cheese mixture evenly into a shallow serving dish or bowl, creating a smooth surface for the caramel topping.
  3. Add Caramel and Toppings: Drizzle the caramel sauce evenly over the cream cheese layer. If desired, sprinkle additional toppings such as toffee bits, nuts, or chocolate chips to add texture and extra flavor.
  4. Serve: Present the caramel apple dip with freshly sliced apples, pretzels, or graham crackers on the side for dipping. Enjoy immediately for best taste and texture.

Notes

  • For best results, use softened cream cheese straight from the refrigerator to ensure easy mixing.
  • Homemade caramel sauce can be used instead of store-bought for a richer flavor.
  • Adjust the amount of brown sugar to taste depending on desired sweetness.
  • Keep the dip refrigerated if not serving immediately; consume within 2 days for freshness.
  • Try adding a pinch of cinnamon or nutmeg to the cream cheese mixture for a warm spice twist.

Find it online: https://justsosavory.com/caramel-apple-dip-recipe/