Here’s a great little dip for fall gatherings. It’s sweet and rich, but not totally unhealthy. You can use apple slices instead of pita chips, but the pita are pretty amazing. The caramel topping makes this dip unforgettable. This recipe is made in three steps. First you make the dip, then the caramel topping and, finally, the pita. You’ll probably want to read through this post a time or two before trying out this recipe.
1 (8 oz.) package cream cheese, softened
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup plus 2 Tablespoons sugar
5 Tablespoons butter
2 to 3 pieces of pita bread
2 Tablespoons cinnamon
1 or 2 sliced apples (sweet or tart)
Directions: In a mixing bowl, blend cream cheese, maple syrup, and vanilla extract. Spoon into a serving dish, smooth out the top, and chill.
Now, make the caramel topping. In a pan, heat 1/2 cup sugar. Heat the sugar until it liquefies and becomes a rich, brown color. When this happens, immediately remove from the heat and add 4 Tablespoons of butter. Stir until smooth.
Pour the caramel topping over top of the cream cheese and allow to chill.
Next, make the pita. Cut into triangles and place on a baking sheet. Melt the final Tablespoon of butter and brush on each pita triangle.
Sprinkle the pita triangles with cinnamon and sugar. Bake for 5 minutes, until crispy.
Serve the caramel cream cheese dip with pita triangles and apple slices.
The caramel topping on this dip is similar to a crème brulee topping, meaning it is caramel in solid form. You can use a spoon to crack it before serving so that it can easily be scooped onto the pita. If you’d prefer a soft caramel topping that will not harden, add cream to the liquefied sugar and butter.
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