Apple Pie Dip
Creamy apple pie dip, made with a no-bake cheesecake-like base dip, topped with spiced apples just like an apple pie filling. An easy dessert for the holidays.
Servings: 12
Ingredients
- 4 Apples peeled and diced - Granny Smith (see note 1)
- 1 tablespoon lemon juice
- ¼ cup light brown sugar
- 1 ½ teaspoon cinnamon
- 1 cup water
- 2 tablespoon cornstarch
- 8 ounce cream cheese softened, room temperature
- 4 ounces whipped topping Cool Whip or similar
- 1 cup powdered sugar confectioner's sugar
- 2 teaspoon vanilla extract
Instructions
- In a large bowl, toss the diced apples with lemon juice, brown sugar and cinnamon until evenly coated.
- Heat a large pan over medium-high heat. Add the apple mixture and water. Stir to combine. Bring just to a boil and then reduce to a simmer. Simmer uncovered until the apples are tender (about 10 minutes or so).
- Remove a few tablespoons of the liquid from the pan and stir it together with the cornstarch in a bowl. Add the cornstarch mixture back into the apple mixture and continue to simmer for another 2 to 3 minutes, gently stirring, until sauce thickens. Remove form heat. Set aside to cool.
- While apple mixture is cooling, prepare the dip base. Beat softened cream cheese in a large mixing bowl until smooth. Add whipped topping, powdered sugar and vanilla extract. Beat until well combined and creamy.
- Spread the cream cheese mixture on serving plate or shallow bowl. Top with cooled apple mixture. Serve or chill until serving. See notes for serving suggestions.
Notes
Note 1: You can use any variety of apple but my preference is granny smith, fuji or pink lady. If you use an apple with a high water content, the apple may get mushy. The cook time will be less than the suggested 10 minutes so keep a close eye.