Caramel Cheesecake Dip is without a doubt one of the best spur of the moment recipes ever. Yesterday was a baking day for me and my counters were covered with a ridiculous assortment of ingredients. I had some leftover cream cheese after making a couple batches of cookies (new recipe coming next week!) and about half a jar of caramel sauce was left sitting on the counter too.
I tossed the cream cheese in the mixer and beat it until it was smooth, then drizzled in caramel sauce until it tasted just right. This might be the easiest recipe you'll see here on the blog this month, but trust me when I tell you that you want to make it.
The five of us sat and dipped apples into this Caramel Cheesecake Dip right after lunch and managed to wipe out almost half the dip in just a few minutes. This would be perfect as a dessert or sweet appetizer for a party. Serve it with apple slices, pretzel sticks, graham crackers, anything at all that you want to dip!
Caramel Cheesecake Dip
Yield: about 1 1/2 cups
8 ounces cream cheese, room temperature
1/2 cup caramel sauce, (warm enough to pour, but not hot)
Topping: 2 tablespoons caramel sauce
Beat the cream cheese with an electric mixer until smooth. Add the caramel sauce and beat again until well combined and fluffy. Scoop into a serving bowl and drizzle with extra caramel sauce just before serving with the dippers of your choice. Enjoy!
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