Let's Make Apple Dip

You might have noticed that the days are becoming a little shorter and the air is feeling just a wee bit more crisp.  Fall is coming and nothing says fall is on the way like apple picking.  Our favorite orchard, Eckert's, has apples galore in several varieties and we took advantage of a beautiful Saturday to pick a few.

A few turned into a lot and by the time we were in the car on the way home I was trying to figure out just what I was going to do with the 13 pounds of fresh picked apples we had in our backseat.  It didn't take me long to turn through the apple recipes in my collection before I stopped to make an apple dip recipe I had gotten from my friend Janet way back in 2003! 

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's 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 in 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.  I recently took this to work to share.  It's great for things like that because you can make it 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.

Enjoy!

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