These are two great fall dips. One is a toffee dip for apples from my friend Ilene, and the other is a pumpkin dip for gingersnap cookies from my friend Caroline. She made homemade gingersnaps, but I found some great ones at Costco that are thin and crispy and wonderful for dipping. (Of course, hers tasted better!)
Toffee Dip
1 8-oz pkg. cream cheese
1/4 c. sugar
1/2 c. brown sugar
1/3 pkg toffee bits
Soften cream cheese. Add sugar and brown sugar, mix well. Add toffee bits and mix well. It's best to mix this up and refrigerate overnight to soften the toffee bits. Serve with apples.
Pumpkin Dip
2 8-oz pkgs. cream cheese, softened (don't use the lower fat cream cheese - too runny!)
4 c. powdered sugar
1 c. complete pumpkin pie mix (in a can)
Mix cream cheese and powdered sugar, then add pumpkin. Serve with gingersnap cookies.
Toffee Dip1 8-oz pkg. cream cheese
1/4 c. sugar
1/2 c. brown sugar
1/3 pkg toffee bits
Soften cream cheese. Add sugar and brown sugar, mix well. Add toffee bits and mix well. It's best to mix this up and refrigerate overnight to soften the toffee bits. Serve with apples.
Pumpkin Dip
2 8-oz pkgs. cream cheese, softened (don't use the lower fat cream cheese - too runny!)
4 c. powdered sugar
1 c. complete pumpkin pie mix (in a can)
Mix cream cheese and powdered sugar, then add pumpkin. Serve with gingersnap cookies.
Comments