Apple Peanut Dip Recipe
Super Bowl Recipes



Apple Peanut Dip

8 ounces block cream cheese, softened

1 jar (17 ounce) Mrs. Richardson's Butterscotch Caramel sauce

4 medium Granny Smith apples, washed, cored, cut into slices about 1/4-inch thick

2 cups water mixed with about 3 tablespoons lemon juice

1 jar (12.25 ounces) Smuckers Butterscotch sauce

1 cup Spanish peanuts

In a medium bowl, blend together the cream cheese and caramel sauce with a wire whisk or low-speed mixer. Pour into a shallow dish or pie plate. Cover and chill at least 4 hours or overnight.

Place the apple slices in water mixture until ready to serve to prevent browning.

Just before serving, gently pour the butterscotch sauce over the top of the cream cheese mixture. Sprinkle top with Spanish peanuts. Place the dish with the dip on a large serving platter. Drain apple slices and decoratively arrange on the platter surrounding the dip.

Makes about about 3 1/2 cups; analysis based on a 1-tablespoon serving with 1/4-inch apple slice.

108 calories (27% from fat), 3 grams fat (2 grams saturated fat), 19 grams carbohydrate, 1 gram protein, 54 mg sodium, 4 mg cholesterol, 6 mg calcium, trace of fiber.


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