Caramel Apple Dip

This is the Caramel Apple Dip recipe of your childhood, the one made with cream cheese, sugar, and vanilla. Mix up a giant batch and serve with a pile of fresh apple slices.

If you ever had this easy Caramel Apple Dip when you were growing up, let’s take a trip down memory lane. It’s one of those recipes where the whole is so much greater than the sum of its parts. Who knew sugar, cream cheese, and vanilla could taste so much like caramel sauce?

If you don’t mix it completely, it can have a gritty texture from the brown sugar, and honestly I kind of like it that way. It’s such a tasty way to eat crisp, juicy apple slices (especially if you picked the apples yourself). For me, caramel dip is peak harvest food. If you’ve never had it before, you’re in for a real treat!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Apples: You can use any apples here (whatever looks good in the produce section at the grocery store), but a mix of red and green look especially festive. Try Honeycrisp, Red Delicious, Gala Apples, Braeburn, or Granny Smith Apples. Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). To prevent cut apples from turning brown, soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days).

Step-by-step instructions

1. In a stand mixer with the paddle attachment, or in a medium bowl with an electric hand mixer, add cream cheese, brown sugar, white sugar, and vanilla.

2. Beat the cream cheese mixture until smooth. It will have the texture of a very thick caramel sauce.

3. Transfer to a serving dish and chill until serving time. Serve with apple slices.

Recipe tips and variations

• Yield: This recipe makes about 2 cups of Caramel Apple Dip (32 tablespoons). If you cut your apples into 8 slices each and plan for 1 tablespoon per slice, you’ll need 4 apples for serving.
• Storage: Store leftovers covered in the fridge for up to 4 days. If separation occurs, stir before serving.
• Make ahead: This dip can be made a day in advance (the flavor actually improves if given the chance to sit overnight).
• Cinnamon: For a cinnamon variation, stir in 1 tsp ground cinnamon.
• More dippers: This dip was made for fresh apple slices, but it’s also delicious snack with graham crackers, cookies, and pretzels.
• More toppers: Sprinkle a little something extra on top! Try toffee bits, chocolate chips, or even toasted coconut.
• More dessert dips: For a little something sweet, try my 3-ingredient Fruit Dip made with cream cheese, marshmallow fluff, and whipped topping.

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Caramel Apple Dip

By Meggan Hill

This is the Caramel Apple Dip recipe of your childhood, the one made with cream cheese, sugar, and vanilla. Mix up a giant batch and serve with a pile of fresh apple slices.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 32 tablespoons

Course Appetizer, Dessert

Cuisine American

Calories 50

4.99 from 90 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 8 ounces cream cheese softened
• ▢ 3/4 cup brown sugar packed
• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ sliced apples for serving (see note 1)

Instructions 

• In a stand mixer with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese, brown sugar, white sugar, and vanilla until smooth.
• Transfer to a serving dish and chill until serving time. Serve with apple slices, graham crackers, cookies, or pretzels.

Recipe Video

Notes

1. Apples: You can use any apples here, but a mix of red and green looks especially festive. Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). To prevent cut apples from turning brown, soak cut apples in a solution of 2 c. water + ¼ tsp. salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days).
2. Yield: This recipe makes about 2 c. of Caramel Apple Dip (32 Tbsp.). If you cut your apples into 8 slices each and plan for 1 Tbsp. per slice, you’ll need 4 apples for serving.
3. Storage: Store leftovers covered in the refrigerator for up to 4 days. If separation occurs, stir before serving.

Nutrition

Serving: 1 tbspCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 24mgPotassium: 17mgSugar: 7gVitamin A: 95IUCalcium: 11mgIron: 1mg

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