Caramel Apple Dip
Ingredients
Cream cheese layer
- 8 oz cream cheese full fat, softened
- 1/2 cup light brown sugar packed
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon optional
Toppings
- 1/2 cup thick caramel sauce store-bought or homemade
- 1/2 cup toffee bits such as Heath
- 1 pinch flaky sea salt optional
For dipping
- 4 crisp apples Honeycrisp, Granny Smith or Pink Lady
- 2 tsp kosher salt for the anti-browning soak
- 4 cups water room temperature
Method
Make the dip
- Beat the softened cream cheese with a hand mixer for 1 minute until smooth.
- Add the brown sugar, vanilla and cinnamon and beat another 2 minutes, until fluffy and no longer gritty.
- Spread the mixture into a shallow serving dish, making a slight dip in the center.
- Spoon the caramel over the top and spread it almost to the edges. Sprinkle with toffee bits and a pinch of flaky salt.
Prep the apples
- Stir the kosher salt into the water until dissolved.
- Core and slice the apples, then soak the slices in the salt water for 5 minutes.
- Drain, rinse briefly under cold water and pat dry. Serve right away with the dip.
Notes
Make ahead: make the cream cheese layer up to 2 days ahead and keep it covered in the fridge. Add the caramel and toffee right before serving so the toffee stays crunchy.
Food safety: do not leave the dip at room temperature for more than 2 hours. Set the dish in a bowl of ice for a long party.
Storage: covered in the fridge, leftovers keep 3 to 4 days.