We brought a trickier version of the olde Midwestern favorite, Caramel Apple Dip. It’s a little more work, but will have the guests proclaiming its excellence.
This dip always confuses me, because it tastes like it’s made of something entirely different than what’s in it. And that’s where we find the magic, I suppose.
Serve with cored and sliced apples. I served a mixture of roughly 8 cut up apples, tossed in a lemon’s worth of lemon juice to slow the browning.
2 8 ounce packages cream cheese