17 September, 2009  |   5 Comments

Caramel Apple Dip

Caramel Apple DipLast week’s bocce theme was “Family Recipes,” recipes that came from a member of your family.

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

5 thoughts on “Caramel Apple Dip

  1. 1
    Jenof says:

    This looks yummy! I want to make sure I understand…you mix up the creamy stuff, cook the caramel mixture, then pour MOST of the caramel mixture into the creamy stuff & mix it up?

  2. 2
    lindsay says:

    I am SO making this to bring to a football watching afternoon party.

    But… I am a stickler for following the recipe to a tee (haven’t gotten the groove yet…)

    Dark brown sugar or light brown sugar?

  3. 3
    Helen Jane says:

    @lindsay, I prefer light brown sugar in this recipe — thanks for asking, a clarification has been made.

    @Jenof, Yes, exactly. The caramel incorporated into the cream cheese mixture crunches as it cools. I saved the last bit for a caramel piece for sticking in the top — a visual cue to help people know there may be shards of caramel in their dip, grin.

  4. 4
    Bonnie says:

    I must know… what exactly does it TASTE like it’s made of?

  5. 5
    Helen Jane says:

    It tastes like creamy caramel.

    It’s just strange that it’s made of brown sugar and cream cheese.

    (I felt that way about cocktail sauce, like, REALLY? It’s just ketchup and horseradish? No. Way.)

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