2 TBS toffee bits
apples for serving
1/4 cup caramel sauce
8 ounces cream cheese softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp lemon juice
Combine the softened cream cheese, powdered sugar, vanilla, and lemon juice in a bowl. Beat until smooth.
8 ounces cream cheese, 1/4 cup powdered sugar, 1 tsp vanilla extract, 1/2 tsp lemon juice
Move the cream cheese mixture to a shallow dish.
Top the cream cheese dip with caramel sauce and toffee bits, making sure to cover every part of the cream cheese layer.
1/4 cup caramel sauce, 2 TBS toffee bits
Serve chilled with sliced apples.
TIPS & NOTES:
Make these into individual dips by putting a tablespoon of the cream cheese mixture into little condiment cups with lids. Top with caramel and toffee bits then let people take their own individual dips on their plates rather than trying to spoon it out or dip out of the main dish!
Store leftovers in the fridge in an airtight container for up to four days.
Slice the apples right before serving to keep them from getting brown. Or toss in a bag with a little bit of lemon juice!