Our Fall Garden Swap was hosted in a beautifully restored Cape Cod home custom built in 1948 by Allison Honer, a famed local architect. The theme was Pumpkins! and our host & neighbors fully embraced the challenge: Bring a pumpkin/fall inspired dish to share. From the delightfully updated kitchen containing original cabinetry with rounded corners and a large farm house sink came a delightful pumpkin casserole. Just outside the dining room was a lovely hand painted patio, where friends and neighbors piled fall inspired desserts, with at least 4 different pumpkin breads! In the midst of the plethora of pumpkin breads was a large round platter, surrounded by apple slices. Another Allison had brought it. Curious, I dipped an apple slice into what appeared to be a caramel sauce, and found a creamy dip underneath! Imagine a deconstructed caramel apple… so. very. good. So easy too… you don’t even have to wait for fall to enjoy this one!
Caramel Apple Dip
- 8 oz light cream cheese, room temperature
- 1/3 c powdered sugar
- Store bought caramel sauce (in the produce section)
- 3 heath bars, crushed
- 4 apples, sliced
With a hand held mixer, blend together the cream cheese & powdered sugar. Put in the middle of a platter or medium bowl and top generously with caramel sauce. Sprinkle with heath bar pieces. Put sliced apples around the cream cheese for dipping.