Cream Cheese Caramel Apple Dip Recipe: I grew up dunking tart apple slices into this creamy, tangy-sweet dip that tastes like a caramel apple cheesecake. You’ll love it for parties, after-school snacks, or game day, and it takes 10 minutes start to finish.
Easy Cream Cheese Caramel Apple Dip Recipe
This Cream Cheese Caramel Apple Dip Recipe uses five everyday ingredients and one bowl. You skip the stove when you use thick jarred caramel or dulce de leche. Clean-up stays simple, and the dip chills while you slice apples.
The base tastes rich and fluffy, so it pairs well with crisp fruit and salty dippers. You control sweetness and texture with a pinch of salt and a quick swirl of caramel. No candy thermometer, no stress just dunk and grin.
Ingredients You’ll Need
- Cream cheese, 8 oz, room temperature (full-fat for the richest texture; Neufchâtel works for a lighter dip)
- Brown sugar or powdered sugar, 2–3 tablespoons (powdered sugar blends fastest)
- Pure vanilla extract, 1 teaspoon
- Fine sea salt, a pinch (balances sweetness)
- Thick caramel sauce or dulce de leche, 1/2 cup (pantry shortcut: Smucker’s, Ghirardelli, or Trader Joe’s dulce de leche; for a DIY option, melt soft caramels with 1–2 tablespoons cream until thick)
- Toppings: toffee bits, chopped peanuts or pecans, mini chocolate chips, flaky salt
- Apples for dipping: Granny Smith, Honeycrisp, or Pink Lady (toss slices in 2 cups cold water + 1 tablespoon lemon juice to slow browning)
- Optional dippers: pretzels, graham crackers, pears
Equipment:
- Hand mixer or stand mixer (a sturdy whisk works in a pinch)
- Medium mixing bowl and rubber spatula
- Serving dish or pie plate
- Knife or apple slicer and a clean towel for drying slices
How to Make Cream Cheese Caramel Apple Dip
- Prep: 10 minutes
- Cook: 0 minutes
- Total: 10 minutes
- Soften the cream cheese. Let it sit at room temperature for 20–30 minutes, or microwave it for 10–15 seconds to loosen.
- Mix the base. Beat cream cheese, sugar, vanilla, and a pinch of salt until smooth and fluffy, 1–2 minutes.
- Spread. Scoop the mixture into a shallow serving dish and smooth the top with a spatula.
- Add caramel. Warm caramel for 10–15 seconds so it loosens slightly. Spoon it over the cream cheese layer and spread from edge to edge. Swirl a few figure eights if you want a ripple.
- Top it. Sprinkle toffee bits, nuts, or mini chips. Add a tiny pinch of flaky salt for contrast.
- Prep apples. Slice apples, dunk them in lemon water for 30 seconds, drain, and pat dry so water doesn’t thin the dip.
- Serve or chill. Serve right away, or cover and chill for up to 24 hours. Let it sit 10 minutes at room temp before serving for the creamiest texture.
Tips
- Bring cream cheese to room temp for a smooth, lump-free base.
- Use thick caramel; thin sauces slide off and pool.
- Dry apple slices after the lemon water bath so the dip doesn’t loosen.
- Add a pinch of salt to the base or finish with flaky salt to balance sweetness.
- Don’t overbeat the base; stop when it looks fluffy and smooth.
- Keep nuts and toffee for the top; mixing them in early softens their crunch.
- Chill the dip on warm days so it stays sturdy on the table.
- Keep apples on the side; they release juice if you stack them on top.
Variations I’ve Tried
- Gluten-free: most versions qualify; double-check toffee bits, caramel, and pretzels.
- Vegan: dairy-free cream cheese (Kite Hill or Violife) + coconut caramel or date caramel; use vegan chocolate chips.
- Lower sugar: Neufchâtel and 1–2 teaspoons maple syrup in the base; use a no-added-sugar caramel.
- Higher protein: blend in 1/4 cup plain Greek yogurt; chill 20 minutes to firm.
- Flavor twists: swirl 2 tablespoons peanut butter, add 1/2 teaspoon cinnamon or pumpkin pie spice, sprinkle crushed pretzels, or drizzle melted chocolate.
- Nut-free: skip nuts and use toffee bits or mini chips.
How to Serve Cream Cheese Caramel Apple Dip
Pile the dip into a shallow dish and ring it with crisp apple slices, pears, pretzels, and graham crackers. Use tart apples like Granny Smith for contrast, and add a few sweet slices like Honeycrisp for balance. Pour hot cider or coffee on the side, and set out small spoons so guests can scoop without double-dipping.
Make-Ahead and Storage
- Make the dip up to 24 hours in advance; cover and refrigerate. Add toppings right before serving for max crunch.
- Store leftovers covered in the fridge for 3–4 days. The base stays smooth, and the caramel sets slightly in the cold.
- Skip the freezer; dairy separates and turns grainy.
- To serve again, let the dip sit 10–15 minutes at room temp. If the caramel firms up, warm the very top for 10 seconds in the microwave and give it a light swirl.
Nutrition Information
Calories: about 140 per 2-tablespoon serving of dip (dippers not included). Protein / Carbs / Fat notes: light protein from cream cheese, carbs mostly from caramel and sugar, and most calories from fat in the cream cheese. For a lighter bowl, use Neufchâtel, reduce caramel, and add Greek yogurt to shift the balance toward more protein.
Cream Cheese Caramel Apple Dip
Ingredients
Instructions
- In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla extract together until smooth and creamy.
- Spread the cream cheese mixture evenly in a serving dish.
- Pour caramel sauce over the cream cheese layer and gently spread to cover.
- Sprinkle the top with toffee bits.
- Drizzle with extra caramel sauce if desired.
- Serve immediately with sliced apples for dipping.