Penny's Passion: Let's Make Apple Dip

Wednesday, September 27, 2023

Let's Make Apple Dip

Hello and welcome to Thinking Out Loud Thursday! This is a spot where I share something I'm thinking about the invite you to link up and do the same. Today I'm thinking about an apple dip recipe I blogged about a few years ago and is one of our family's favorite recipes.

It's apple season in our part of the country and everyone is posting pictures from orchards with trees full of apples. After you pick all the apples, you might be wondering what you can do with them. You have to try this recipe!

Here's What You Need
For Apples:

6 apples (Granny Smith or whatever is your favorite)

1 large can of pineapple juice

For Dip:

8 ounce container of whipped cream cheese

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

8 ounces milk chocolate toffee bits

Here's What You Do

There are two parts to this recipe. Let's start with the apple part. Wash and slice your apples. I love using my Pampered Chef Apple Slicer. If you don't have one of these little gadgets, invest in one! We love ours.

Pour the whole can of pineapple juice into a large container. I always use my Rubbermaid Cake Carrier, turned upside down. Who says the container has to just be used for carrying a cake!

Put the lid on and pop in the fridge. You can let the apples sit overnight or as short as 15 minutes.

Next, let's whip up the dip. Place all the dip ingredients in a bowl EXCEPT the toffee bits. Combine with a mixer and then stir in almost the entire bag of toffee bits. Save just a bit to sprinkle on top so it looks pretty.

To serve, take the apples out of the juice and spread on a platter. The juice will keep the apples from turning brown while it's sitting out.

WARNING: This dip is quite addictive! You will want to make it over and over. It's a great dish to take to work or a friend's house to share. It can be made the night before and it's ready to go the next day. An added bonus is it's so quick to make, you can have it done in a jiffy.