10 December, 2012

Sweet Dips

This post has two brand name recipes for sweet dips to serve with fruit, bagels or even some crackers and cookies.
  • Cinnamon-Orange Dip
  • Coffee-Toffee Dip

Cinnamon-Orange Dip
Makes 1 1/3 cups for 8 servings
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

For serving
2 cups (1-pint) fresh strawberries, small or halved
1 red apple, cored and sliced
1 green apple, cored and sliced

In 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. 

Coffee-Toffee Dip
Servings not stated
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

For serving
Lemon juice
Granny Smith apple slices
Red apple (your choice) slices
Bagels or toast

Advance preparation
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. 

Refrigerate overnight

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
Cinnamon-Orange Dip
Coffee-Toffee Dip

Page Last Updated 29 April 2015

No comments:

Post a Comment