Cream Cheese Caramel Apple Dip

Recipe copyright The Domestic Spoon. For educational or personal use only.

Cream Cheese: Let your cream cheese come to room temperature before you mix to make mixing it much easier. You can use low fat cream cheese if you want to cut some of the fat.
Cinnamon: Feel free to also include nutmeg if you want more fall flavor!
Caramel Dip: You can use any brand you prefer. I use the Marzetti brand.
Chopped Peanuts: These are optional but add another layer of flavor and crunch. If you don’t like peanuts, you can also substitute walnuts or pecans, or leave nuts off entirely.
Apple Slices: Classic caramel apples are made with Granny Smith but you can use any apples you prefer. Honeycrisp and Fuji are great choices. If you’re serving a crowd, feel free to use several different kinds of apples!
Be sure your cream cheese is softened to room temperature before you begin mixing. This helps you achieve the perfect, fluffy texture. If it is cold you’ll create more work for yourself but you may also end up with lumps of cream cheese in your dip.
Be cautious warming your caramel dip. You want it warm enough to pour but not too warm that it melts the cream cheese layer. Pour and spread it carefully to avoid disturbing the bottom layer.
You can split this dip into smaller individual-sized cups for serving if you want to avoid the risk of double dippers!
Slice your apples just before serving to keep them from going brown. You can also mix them with a little bit of lemon juice to help preserve their color.