Pioneer Woman Caramel Apple Dip

Pioneer Woman caramel apple dip is an easy dessert dip made with cream cheese, brown sugar caramel and salted peanuts, ready in 35 minutes. This no-bake easy fall snack fits game day, Thanksgiving and Halloween parties, plus any cozy autumn potluck or cookout.

Let the caramel cool until it is only warm before you beat it into the cream cheese, because that keeps the dip smooth and fluffy. Add it while hot and the cream cheese turns runny and greasy.

Beating only three-quarters of the caramel into the cream cheese leaves the rest for a glossy pour over the top. That way you get a creamy dip with a real caramel drizzle, and the salted peanuts add crunch against the soft apples.

Pioneer Woman Caramel Apple Dip

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

4

minutes

Calories

290

kcal

Brown sugar caramel folds into whipped cream cheese for a fluffy, sweet and salty dip. A warm caramel drizzle and chopped peanuts finish the top, and crisp apple slices balance every creamy scoop.

Ingredients

• 6 tbsp. salted butter
  

• 3/4 c. packed light brown sugar
  

• 3 tbsp. heavy cream
  

• 8 oz. cream cheese, at room temperature
  

• 1/4 c. chopped roasted, salted peanuts
  

• 3 apples (assorted colors), sliced
  

Directions

• Melt the butter: Melt 6 tablespoons salted butter in a small saucepan over medium heat. Then you have a base ready for the sugar and cream.
• Simmer the caramel: Add 3/4 cup packed light brown sugar and 3 tablespoons heavy cream, then bring to a simmer, stirring. Reduce the heat to medium low and simmer gently for about 4 minutes, until the sugar dissolves and the caramel turns bubbly.
• Cool the caramel: Remove the pan from the heat and set the caramel aside for 15 to 20 minutes. It should be warm, not hot, before it touches the cream cheese.
• Beat the cream cheese: Beat 8 ounces room temperature cream cheese in a large bowl with a mixer on medium speed. After about 2 minutes it should look smooth and fluffy.
• Mix in the caramel: Beat in three-quarters of the warm caramel until it is fully incorporated. Then spoon the dip into a serving bowl.
• Top the dip: Microwave the remaining caramel for about 20 seconds, until pourable, then pour it over the dip. Sprinkle 1/4 cup chopped roasted, salted peanuts on top.
• Serve with apples: Serve right away with the 3 sliced apples in assorted colors. You can also refrigerate the dip for up to 4 hours, then let it sit at room temperature for 30 minutes before serving.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of peanuts?

Chopped pecans or walnuts work well here, since both pair nicely with caramel. If you use unsalted nuts, add a small pinch of salt on top to keep that sweet and salty balance.

How long does caramel apple dip keep in the fridge?

The source recipe says it holds in the fridge for up to 4 hours, so I treat it as a same-day dip. Let it sit at room temperature for 30 minutes before serving so it softens and scoops easily.

Can I make the caramel ahead of time?

Yes, you can make the caramel earlier in the day and let it cool. Just make sure it is only warm when you beat it into the cream cheese, and warm the leftover caramel briefly before drizzling.

Do I need a stand mixer for the dip?

A hand mixer is all you need, and a stand mixer works too. Both whip the cream cheese in about 2 minutes, but a spoon will leave you with lumps.

What is the biggest mistake with this dip?

Adding hot caramel to the cream cheese is the most common problem, because the heat makes it thin and greasy. Wait the full 15 to 20 minutes so the caramel is just warm.