I've been cooking again today since the kids are home for General Conference weekend. They wanted me to make their favorite breakfast quiche and for lunch I'm making this extra yummy Apple Brickle Dip and sandwiches with chips.
I first made this recipe for a Hidden Oaks Christmas Gathering in December of 2001 and it was a big hit and everyone wanted the recipe. I have since given it out to several people and it’s always a favorite. The only problem is that it’s so good you want to keep going back for more. There’s rarely any leftovers on this one! This Recipe is from the December/January 2001 issue of the Taste of Home Magazine page 66.
Here it is. . .
Apple Brickle Dip
Taste of Home Magazine Dec/Jan 2001 Issue
8oz. package cream cheese, softened (do not use fat-free cream cheese)
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla extract
1 package Heath English toffee bits (10oz.)
3-4 medium tart apples, cut into slices or chunks ( I like Fuji or Honey Crisp)
In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in toffee chips. Serve with apples. Refrigerate leftovers. Yield: 2 cups