I am so excited to share this recipe with you today…I don’t know what in the world has taken me so long to post about it!
I was introduced to this delicious dip about 10 years ago from a friend of mine, Amanda Duggan, and it became a regular at get-togethers, parties, and showers ever since. This is super simple, but looks impressive! It has a layer of lightly sweetened cream cheese…on top of that is a layer of caramel apple dip, and to top it all off, it’s sprinkled with Heath Toffee Bits. YUM!
Caramel Apple Dip
Prep time
Total time
Author: Jennifer Locklin
Serves: 12 servings
Ingredients
- 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
Instructions
- 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.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Adam says
May 1, 2016 at 2:15 pmDo 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?
Jennifer says
May 1, 2016 at 4:32 pmI usually use the bag. The measurement doesn’t have to be exact because it’s just a topping. I hope you enjoy!
Ida says
December 30, 2016 at 10:49 pmYumm,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!
Jennifer says
January 4, 2017 at 8:04 amI’m so glad you liked it! The pie idea sounds delicious…I’ll have to try it sometime!
Miriam says
December 5, 2017 at 6:50 amThe 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.
Jennifer says
April 6, 2018 at 12:59 pmYou could always make up the cream cheese part and refrigerate overnight, then assemble right before serving.
Ashleigh Davis says
May 10, 2019 at 9:01 pmIf I make before traveling 1 hr with dip do you think that’s too long for caramel and cream cheese to sit?
Jennifer says
May 13, 2019 at 5:48 pmHi 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
Simone says
December 24, 2017 at 5:00 pmHow much cream cheese do you use? Also what size
Plate do you use?
Jennifer says
February 8, 2018 at 5:00 pm16 ounces of cream cheese. You can use a dinner plate or a platter.
Jennifer says
February 9, 2018 at 4:56 pmHow do you keep the apple slices from turning brown after they are sliced?
Jennifer says
April 6, 2018 at 12:58 pmYou 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.