This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
Original Post:
It’s Labor Day Weekend, so expect several day-after posts about party food. Dessert is my specialty for get-togethers, but this weekend I’m mixing in this lightened-up dip and, in a few days, I’ll post a good-for-you finger food.
I was invited to a Block Party/Pool Party yesterday. From the food table, this is what I knew to expect: a sophisticated spread of meat and buns, buffalo chicken dip, other dips, lots and lots of chips, and beer, and possibly some fruit and veggies. And no utensils. And no plates.
So I needed a finger food. A finger food that no one else has thought of already. A crowd-pleaser and, preferably, not a total calorie bomb. We are wearing bathing suits after all…
And so, here it is:
Cream Cheese Caramel Apple Dip
Ingredients
- 1 8- ounce package reduced fat cream cheese I used Greek yogurt cream cheese, softened
- 2 5.3- ounce containers nonfat vanilla Greek yogurt
- 1 16- ounce container Marzetti's Fat Free Caramel Dip
- 1/2 cup Heath Bits'o Brickle Toffee Bits
- 2 1/2 pounds apples sliced and tossed in lemon juice
Instructions
-
In a medium bowl, beat together cream cheese and Greek yogurt. Spread evenly on a platter or serving dish. Spread caramel dip evenly over the cream cheese layer. Sprinkle with toffee bits. Serve with apple slices.
My rating: 5/5 stars. This was a good dip. It’s dessert-like, but it has good qualities too. It definitely rounds the food table out a bit when most of the other food is salty or savory. Just know: it made A LOT. I thought about halving it, but then what was I gonna do with all that left-over caramel?
yum! Will have to try for out Halloween party this weekend. One tip: america’s test kitchen has a piece about keeping apples fresh and a honey-water soak is much more effective than lemon juice and leaves no detectable taste. I can’t remember the ratio offhand but it’s something like 1/4 cup of honey and a quart of water. The honey stops the enzyme reaction that causes browning for eight hours! I’ve started doing it and it works beautifully!
Thanks for the tip Dory. I always thought the lemon works OKAY, but not fabulously. I’ll try the honey-water soak next time. (I also don’t care for the tart lemon flavor!)
Awesome post.
Thanks so much!