This recipe appears in:Serious Entertaining: I Dip, You Dip, We Dip
This recipe updates a church potluck favorite to salty sweet heights.
Using autumn's apples, this dessert dip tastes better than the sum of its parts.
(You can do without the caramel bits if you'd prefer your apple dip old school.)
- 16 ounces cream cheese (two 8-ounce packages)
- 1/2 cup heavy cream
- 1 1/2 cups light brown sugar
- 1 teaspoon vanilla
- 1 cup sugar
- 1/3 cup water
- 2 tablespoons corn syrup
- 1/2 teaspoon lemon juice
- 1/2 teaspoon coarse sea salt
Add cream cheese, heavy cream, light brown sugar and vanilla to a large bowl. Mix ingredients with hand mixer on medium speed for 5 minutes or until light and fluffy.
In a medium saucepan, heat the sugar, water, corn syrup and 1/2 teaspoon lemon juice over medium high heat until it starts bubbling (around 4 to 5 minutes). Stir caramel and continue to cook, watching carefully, until it turns golden brown and then a light amber, another 2 to 3 minutes. Remove from heat.
Carefully add 3/4 of caramel to cream cheese mixture. Pour remaining caramel onto silpat or greased parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon sea salt. Let caramel harden.
Pour that 1/4 leftover bit of the caramel on your Silpat or oiled parchment covered surface and sprinkle with 1/4 teaspoon sea salt. Let the caramel harden while you do not touch it.
Beat caramel and cream cheese mixture with hand mixer on low speed to mix the caramel into the cream cheese. As it cools tiny caramel bits will distribute through the dip. Transfer to dipping bowl.
Peel hardened caramel off Silpat or parchment paper. Place the caramel shards artfully on top of the dip -- sprinkle with remaining 1/4 teaspoon sea salt. Serve immediately with apple slices tossed with lemon juice to prevent browning.