Love caramel apples? You’re going to love this mouth-watering Caramel Apple Dip! Only 4 simple ingredients to whip up this delicious treat! Layered with sweetened cream cheese, smooth caramel sauce, and crunchy toffee bits, this dip is perfect for any occasion, from brunch, dessert, showers, and tailgating!
HOW TO MAKE CARAMEL APPLE DIP
First of all, this is the easiest recipe to throw together! If you’re in a hurry and need something fast, this is it!
This simple throw-together dip starts with a base of sweetened cream cheese, which is spread into the bottom of a serving platter. Topping off the cream cheese layer is a thick, gooey layer of caramel dip and sprinkled with sweet and crunchy toffee bits. Who wouldn’t love that?!
HOMEMADE CARAMEL OR STORE BOUGHT?
Almost as good as homemade, I typically use a tub of Marzetti Old Fashioned Caramel Dip that I buy in my local HEB grocery store’s produce department.
But, if you have a little extra time and want to take this amazing dip over-the-top, make my Homemade Salted Caramel Sauce!
HOW TO SERVE CARAMEL APPLE DIP
My favorite way to serve Caramel Apple Dip is with freshly sliced Granny Smith Apples or Honeycrisp Apples. I love the tartness of the apple combined with the sweetness of the dip. You can use all kinds of different firm fruit, as well as graham crackers and pretzels – YES pretzels…I love the salty-sweet combination!
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Caramel Apple Dip
- 2 8-oz pkgs Cream Cheese, softened
- ½ cup powdered sugar
- 1 jar Smucker's Salted Caramel Topping
- 1 cup Heath Bits ‘O Brickle Toffee Bits
- 4 large Granny Smith Apples sliced thick
- In a medium bowl, beat together cream cheese and powdered sugar until fluffy.
- Spread mixture evenly onto a platter.
- Spread salted caramel topping on top of the cream cheese layer.
- Sprinkle top generously with toffee bits.
- Serve with thick slices of Granny Smith apples.
Do you use an 8 Oz (1 cup) bag of the Heath bits ‘o brickle toffee bits, or do you use a solid measuring cup of the toffee bits?
I usually use the bag. The measurement doesn’t have to be exact because it’s just a topping. I hope you enjoy!
Yumm,Thanks for sharing! This was brought to our party with Granny apples.It was so good but ran out of apples so we started dipping with graham crackers ,mmm was just as good .gave me the idea of making in a graham cracker pie shell next time .tried that and it was best dessert there!
I’m so glad you liked it! The pie idea sounds delicious…I’ll have to try it sometime!
The recipe is easy. I made it the day before and I don’t think I should have. The Carmel broke down and got watery. Has any one else made the same mistake? I’ll try it again but will make it just before I’m ready to serve.
You could always make up the cream cheese part and refrigerate overnight, then assemble right before serving.
Ashleigh Davis says
If I make before traveling 1 hr with dip do you think that’s too long for caramel and cream cheese to sit?
Hi Ashleigh. I don’t think it would be a problem. But to be on the safe side, you might consider setting it on top of ice in a larger dish or cooler. Also, you could bring the ingredients in a cooler and quickly assemble it once you get there
How much cream cheese do you use? Also what size
Plate do you use?
16 ounces of cream cheese. You can use a dinner plate or a platter.
How do you keep the apple slices from turning brown after they are sliced?
You can toss them in a couple of tablespoons of lemon juice, or there’s a powder called “Fruit Fresh” that’s usually sold in the spice section or canning section of the supermarket. That will also keep them from browning.
My friend suggested soaking the cut up apples in pineapple juice overnight 🙂
Hi Grace. That’s a great idea! Thanks for sharing with us!