Butterscotch Rum Dip Recipe
Savory Dip Recipes and Sweet Dip Recipes
Butterscotch Rum Dip
2 packages (11 oz. each) butterscotch-flavored chips (4 cups)
2/3 cup evaporated milk
2/3 cup walnuts, toasted* and finely chopped
2 Tbsps. rum (or 2 tsp. rum extract)
Apple and pear wedges, if desired
Mix butterscotch chips and evaporated milk in 1 - 2 1/2 quart crock.
Cover and cook on low 45 - 60 minutes or until chips are melted. Stir until
mixture is smooth. Stir in walnuts and rum.
Serve with apple and pear wedges. Dip will hold up to 2 hours.
24 servings (2 Tbsps. each)
* To toast nuts, bake uncovered in ungreased shallow pan in 350 oven about ten
minutes, stirring occasionally, until golden brown.