Applicious Dip
An amazingly popular dip for apples, pears, plums, nectarines, or really any kind of firm or dip-able fruit! If you've ever had a problem finding ways to get all your fruit servings in a day then try this recipe and I guarantee you'll be looking for ways to include fruit into EVERY meal.
An amazingly popular dip for apples, pears, plums, nectarines, or really any kind of firm or dip-able fruit! If you've ever had a problem finding ways to get all your fruit servings in a day then try this recipe and I guarantee you'll be looking for ways to include fruit into EVERY meal.
- Carbohydrate 268.428700000638 g
- Cholesterol 46.75 mg
- Fat 52.703690000003 g
- Fiber 3.91949988842011 g
- Protein 11.565640000003 g
- Saturated Fat 11.7834500000005 g
- Serving Size 1 1 Serving (367g)
- Sodium 168.971000000454 mg
- Sugar 264.509200112217 g
- Trans Fat 3.82252400000181 g
- Calories 1545 calories
Step-by-step
- This recipe is so simple it will blow your mind, simply take your cream cheese and after unwrapping it from the foil lining, place it in a medium size mixing dish, I believe glass works best.
- Mix it up for a minute or so, or until it's thick and smooth, add your Vanilla and Caramel extracts and mix in until the color is once again evenly distributed and your cream cheese is now a light caramel color.
- Next, mix in your sugars, both white and brown. It's best to mix them in slowly just to ensure that there are no large pieces of clumped sugar left anywhere in your cream cheese.
- Finally, add your chopped walnuts.
- I find that it's great to have an assortment of walnut-piece sizes, ranging from walnut powder to chunky pieces, it adds a nice texture to the dish.
- No need to mix them in with your electric mixer, just fold them in gently with a spatula and they'll be fine.
- Your fruit dip is practically done now, just place a cover over your bowl, plastic wrap works just as well. It's only to be sure that your dip doesn't take-on the flavors of any other items from your fridge.
- Now refrigerate it for up to 2 hours, until it's become nice and cold then dice up some of your favorite apples and dig in!
Allowing cream cheese to sit on the counter until it reaches exactly 68 degrees Fahrenheit prevents grainy pockets from forming when the granulated and brown sugars are beaten into the dairy base. Whipping chilled cream cheese straight from the refrigerator creates dense lumps that electric mixers struggle to break down smoothly, trapping pockets of dry sugar crystals that ruin the velvety mouthfeel required for a successful fruit accompaniment. When combining the two cups of chopped walnuts at the final stage, switch from an electric mixer to a silicone spatula to fold the nuts gently without crushing the delicate pieces into a bitter paste.
Chilling the completed mixture for the recommended two-hour window in a sealed glass bowl allows the vanilla and caramel extracts to fully penetrate the high-fat dairy matrix while preventing the spread of unwanted refrigerator aromas into the sweet spread. Storing this preparation beyond the initial chilling period leads to excessive moisture separation from the dairy solids, resulting in a watery consistency that fails to coat crisp apple slices properly.
Freezing is strictly discouraged for dairy-heavy fruit dips containing high concentrations of sugar and fat because the emulsion will break irrevocably upon thawing, turning the smooth spread into a grainy, liquid mess.
