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Toffee Dip with Apples

Source of Recipe

Cooking Light Magazine


Recipe Introduction

I served this at a weenie roast at our house. It was a total hit! It was so good, I could have just eaten it with a spoon. I followed the recipe, except I doubled the vanilla and I didn't dip my apples in pineapple juice. I also don't think it's necessary to make the dip ahead to allow the toffee bits to soften, because I kind of liked them crunchy. Just a matter of preference, I guess.

List of Ingredients

3/4 cup packed light brown sugar
1/2 cup powdered sugar
1 tsp. vanilla extract
1 (8 oz) block low-fat cream cheese, softened
3/4 cup toffee bits -- such as Skor or Heath (about 4 oz.)
Apples cored and cut into wedges, approximately 12 -- Granny Smith, red and/or golden Delicious
1 cup pineapple juice, optional



Recipe

Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits and mix well. Cover and chill. (Make ahead to allow toffee bits to soften, if desired.)

Combine apples and pineapple juice in a bowl if using; toss well. Drain apples. Serve with dip. Garnish dip with a few toffee bits, if desired.