On Sunday I was a in a dipping mood. I made hummus guacamole dip, spinach artichoke dip and apple toffee dip! It was almost like Super Bowl Sunday around here, except no football. Which I’m thinking some people might actually like. I mean, the food is the best part of a Super Bowl party, right?
It’s been years since I made apple toffee dip, which is a pretty ubiquitous recipe. It was just as tasty as I remember it! Although, next time I’m adjusting some of the measurements, which I will make note of in the recipe below.
It’s apple season. Slice some apples. Make this dip. You’ll thank me.
Apple Toffee Dip
From…well…it’s just one of those classic recipes everyone has in their recipe box! I have added a few of my notes.
- 8 oz cream cheese, softened
- 8 oz toffee bits (you can find these in the baking aisle – I would honestly only use 4 oz next time. That would have been the perfect ratio.)
- 3/4 cup firmly packed brown sugar (um, I would not firmly pack it…I think there was a little too much sugar in the recipe)
- 1/2 cup white sugar (again, I think I’ll do more like 1/3 cup next time, there was just a bit too much sugar, so it didn’t all dissolve)
- 1 teaspoon vanilla extract
Beat the cream cheese, brown sugar, white sugar and vanilla extract with beaters until well blended. Stir in the toffee bits. Slice up your favorite apples and dip away! Granny Smith’s are my favorite…the sour with the sweet is simply scrumptious!
Just a note on the toffee bits – I seriously think 8 oz is overkill. I love the toffee bits, but using the whole package was killer. In fact, I made 1/2 recipe more of the dip without the bits to help cut down, and I still think it was too many. 4 oz would be plenty!