A creamy dip topped with crisp apples and baked until hot and bubbly. You will want to serve this at all your fall gatherings.
Preheat oven to 400ºF.
For the apple layer:
In a medium bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss to coat. Set aside.
For the cream cheese layer:
In a medium bowl, mix cream cheese, yogurt, sugars, vanilla and cinnamon until creamy. Spread mixture on the bottom of a 9-inch pie dish. Top cream cheese layer with apples and gently push apples slightly into the cream cheese.
Bake in preheated oven for about 20 minutes until hot and bubbly and apples are slightly tender. Serve warm or cold.
Notes: Drizzle with caramel sauce if desired. Serve with pie crust chips, cinnamon pita chips, Nilla wafers or graham crackers. To make pie crust chips, cut “chips” from pre-made pie crust dough. Place on baking sheet and bake in a 400ºF oven for 6-8 minutes until golden brown.
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After buying too many apples (are there ever too many???) at the Apple Festival last week I made your recipe for my first Girl Scout meeting yesterday (ie teenagers that eat non-stop)…all of my Scouts loved this and cleaned the dish out! Thanks for posting something so quick and very yummy :).
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mnheather on 9.5.2013
We always make “pie crackers” from the leftover scraps of pie crust – only we sprinkle them with cinnamon and sugar before baking – YUM! This looks like a tasty treat to serve along with them.