- Cinnamon-Orange Dip
- Coffee-Toffee Dip
Makes 1 1/3 cups for 8 servingsDip
1 (8-oz) pkg cream cheese
1/2 cup powdered sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups (1-pint) fresh strawberries, small or halved
1 red apple, cored and sliced
1 green apple, cored and sliced
DirectionsIn a small bowl, beat cream cheese and powdered sugar until smooth. Beat in remaining ingredients.
Refrigerate until ready to serve with the fresh fruit.
Slightly adapts Come & Eat! Vol. 1 No. 1 (Minneapolis: The Pillsbury® Company, 1999), 76.
Servings not statedDip
1 (8-oz) pkg of Neufchâtel
3/4 cup packed brown sugar
1 Tbsp vanilla
0.5-oz (1 Tbsp) Kahlúa®
3 SKOR® Toffee Candy Bars crushed
Granny Smith apple slices
Red apple (your choice) slices
Bagels or toast
Make this dip a day ahead and refrigerate before serving.
Use an electric mixer to whip the Neufchâtel until light and fluffy. Then add the brown sugar and vanilla; briefly beat to incorporate. Fold in the candy pieces.
Cover and refrigerate overnight before serving with apple slices or graham crackers.
Store any unused portions in the refrigerator.
Breakfast and Brunch > Sweet dips / spreads
Page Last Updated 29 April 2015