apple dip

I have been really really into apples lately. Yum. They’re the most low-maintenance fruit in my opinion. My favoirte, by far. Usually I reserve this dip for fall parties and apple season, but I was in the mood for both apples and dessert yesterday, so I made it. And it’s good. And now I’m going to share the recipe with you. You’re welcome. My friend Patti first made this dip for me years ago, I begged for the recipe and it’s been one of my favorites ever since. I bring it to parties and women want the recipe and kids shove their faces in it. It’s a crowd pleaser, I promise. I’m sure there are lots of versions of this recipe… I’ve simplified the directions a bit {of course}. Here they are!

Apple Dip
1 8oz block of cream cheese, softened a bit {this last time I tried the low fat. Eh, it was fine. I’d stick with regular. I mean, you’re making a dip that’s sugar and cheese so really, now is not the time to cut caloric corners}.
3/4 Cup white sugar
1/4 Cup light brown sugar
1 capful of vanilla extract
a handful of salted  cocktail peanuts {I buy the little single serving snack size you can get by the check out or in the snack aisle… costs less than a dollar}.

Directions:
Put softened cream cheese in a bowl. In a 1 cup measuring cup, fill it 3/4 full with white sugar and top off with brown sugar. Don’t be stingy. Heap it up a little. Don’t stress about measuring. Pour in one capful of vanilla extract. Stir wildly with a spoon. Some recipes say you can beat it with an electric mixer, but in my opinion, who wants to dirty another dish? Once you’re done stirring until everything is well incorporated, stir in the peanuts. {If you or a loved one has a peanut allergy, it’s totally fine to skip this part. Tastes even more like cookie dough with out it. Oh, that makes me think you could probably even add mini chocolate chips. Heck, if you’re going to do that I would probably just skip the apple and just eat it with a spoon…}. Serve with cut up apple pieces. Enjoy! xo, linds