From The Kitchen Of Rachelle Underwood

Friday, September 24, 2010

Toffee Apple Dip

Think apple toffee cheesecake without baking a thing! This is such a good appetizer/snack/dessert. This is such a crowd pleaser and looks really elegant when you display all the apples on a platter. I like to buy a variety of apples that are crunchy for this dip. I use Pink Lady's (my favorite), Fuji, Gala, Granny Smith, and Honeycrisp. Use whatever is on sale, and arrange on a platter, they look fabulous. My trick to the apples not turning brown, is to cut them into slices, place them in a bowl, and squeeze fresh lemon juice or pineapple juice on them. (Fresh lemon juice tastes much better than bottled). Everything can be made in advance, and stored in the fridge until ready to serve. Enjoy!

Toffee Apple Dip

8 oz. cream cheese, softened (I use 1/3 less fat kind)
1/2 c. brown sugar
1/4 c. powdered sugar
2 tsp vanilla
1/2 pkg Skor toffee chips
Carmel syrup (optional)

Beat softened cream cheese, brown sugar,vanilla, and powdered sugar together until creamy and fluffy. Stir in toffee chips, and chill for a couple of hours. Serve with sliced apples. Top with carmel syrup and more toffee chips if desired.

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