The Pioneer Woman Tasty Kitchen
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Spiced Caramel Apple Dip

4.93 Mitt(s) 15 Rating(s)15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5

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Level: Easy

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Description

Blend of cinnamon, ginger and cardamom make this spiced caramel apple dip perfect for fall and the holidays.

Ingredients

  • 8 ounces, weight Cream Cheese
  • 1 cup Brown Sugar, Packed
  • ½ cups Sugar
  • 1 teaspoon Vanilla Extract
  • 1-½ teaspoon Cinnamon Plus A Pinch For Topping
  • ½ teaspoons Ginger Plus A Pinch For Topping
  • 1 pinch Salt
  • 1 pinch Cardamom, For Topping

Preparation

1. Cream together cream cheese and sugars. Make sure sugars are well-combined.

2. Mix in vanilla, cinnamon, ginger, and salt and combine well.

3. Top with sprinkle of cinnamon, ginger, and cardamon.

Serve with apple slices.

And yes, you can go ahead and slice your apples ahead of time, too. In a medium bowl, pour in a can of ginger ale, Sprite, or 7-Up, or even pineapple juice. As you slice your apples, simply place them in the bowl and then cover and refrigerate. Right before the party, remove slices from the liquid and serve.

3 Comments

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rxjenna on 12.11.2010

I made this today for my son’s birthday party…YUM!

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litchick on 11.28.2010

I served this at a party yesterday, and it was a big hit! Thanks for sharing. :)

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Ria on 10.9.2010

Easy to make and oh so delicious!!!

15 Reviews

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hglaze on 1.27.2018

We didn’t care for all the spices in the dip… We’ve had just the brown sugar and cream cheese before, and liked it that way better.

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Kelly on 2.10.2016

I love the spices in this dip! I take a bit to work with an apple for a snack. Great recipe!

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Eugenia on 3.5.2013

This was so easy and tasted so great! It made more than I expected though — I’d say the recipe is enough for at least 8-10 apples, cut into 8 slices each.

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Chelsey on 10.17.2012

Yum!

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Kristin on 4.7.2012

Fabulous. Strangers searched me out at a party to get the recipe. Highly recommended.

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