Apple-Caramel Dip

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

APPLE-CARAMEL DIP 10 servings

8 ounces light cream cheese, softened

3/4 cup brown sugar

1 1/2 tablespoons vanilla

1 (17-ounce) bottle butterscotch caramel fudge sauce (see note)

3/4 cup finely chopped pecans

10 Granny Smith apples

About 2 tablespoons lemon juice

1. Combine the cream cheese, brown sugar and vanilla in a food processor until very smooth. (Or combine by hand.) Spread into a shallow decorative dish, or a quiche pan can be used. Spread the butterscotch caramel sauce on top and sprinkle with the pecans. Cover and refrigerate.

2. Core and slice the apples. Toss with the lemon juice. Arrange the apples on a platter in concentric circles and serve the dip on the side.

Note: Mrs. Richardson's Butterscotch Caramel Fudge Sauce was used in this recipe and was available at QFC.

Data per serving Calories 405 Protein 4g Fat 10g Carbohydrates 64g Sodium 282mg Saturated fat 3g Monounsaturated fat 5g Polyunsaturated fat 2g Cholesterol 12mg

From Val Johnson.