Poison Caramel Apple Cheesecake Dip Recipe
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-free
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Neon green gel food coloring
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup Toffee bits or chopped peanuts (optional for crunch)
- 3–4 Granny Smith apples, sliced for dipping
- 1 tablespoon lemon juice (to prevent apple browning)
Instructions
- In a medium mixing bowl, use a hand mixer to beat the softened cream cheese until it is completely smooth and fluffy. This usually takes about 2 to 3 minutes. Making sure the cheese is at room temperature is key to avoiding lumps.
- Add the powdered sugar and vanilla extract to the creamed cheese. Continue beating on low speed until the sugar is incorporated, then increase to medium speed until the mixture is light and well combined.
- Add a few drops of neon green gel food coloring to the mixture. Stir well with a spatula or the mixer. Continue adding drops until you achieve your desired “poisonous” green shade. Remember that the color may darken slightly as it sits.
- Spread the green cheesecake mixture into a shallow serving bowl or onto a small platter, smoothing the top with a spatula. Pour the caramel sauce over the center of the green dip, leaving a border of green visible around the edges for the best visual effect.
- If you are using toffee bits or nuts, sprinkle them over the caramel layer. Toss your apple slices in a small bowl with lemon juice to keep them from turning brown, then arrange them around the dip or serve them on the side.