Wednesday, December 26, 2012
Caramel apple cheesecake dip (healthified)
Review by Lyndee:
2 (8 oz) pkg cream cheese (I used reduced fat)
1 cup caramel ice cream topping, chilled (I used Smuckers sugar/fat free)
1 store bought graham cracker pie crust, crumbled (or use ½ a package of graham crackers crushed)
Red and green apples (cored and sliced)
Optional: a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.
Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham crackers into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.
Rather than have people dip into the dip and then the graham crackers, I mixed my graham crackers in so that every bite was like apple cheesecake. This went over very well at Christmas. It is super easy to make. Literally, it takes less than 5 minutes. It was very good and a bit healthier than the normal dips I whip up filled with cheese and bacon.