According to old folk wisdom, an apple a day keeps the doctor away. Boy am I in trouble, because I adore apples! During my autumnal childhood days, my mother kept bushel boxes of apples in our garage; it was not unusual for me to eat 2 or 3 of them as an after school snack. Everyone has their favorite variety; firm, crisp, juicy, and either tart or sweet best describe my favorites. Honey crisp and mutzu fit that bill perfectly. Why not host an apple tasting for your friends? I have a decadent, creamy, caramel apple dip to accompany the slices. Be prepared to eat a lot of apples just to feel a little less guilty about ingesting all that thick, gooey, caramel. In the slight chance there is any left, feel free to bathe in the lusciousness.
Creamy Caramel Apple Dip
16 oz. tub of caramel apple dip (found in produce department next to the apples)
2 - 8 oz. blocks cream cheese, softened to room temperature
1/4 c. powdered sugar
1/2 tsp. vanilla
Beat the cream cheese until soft and smooth. Add the powdered sugar and the vanilla, beating well. Add the tub of caramel apple dip and whip until light and fluffy. Serve with apple slices. Will keep in the refrigerator for several weeks.
Here's a tip for keeping the apples from turning brown: add a few sprinkles of salt to a large bowl of cold water. Soak the slices in the salt water for five minutes. Remove them from the water and drain on a clean towel.
