Cream Cheese Toffee Dip — a “published” recipe. For my birthday this year, I received a brand new community cookbook from my sister in law. When I opened it up the very first recipe in the book was one I had given her a couple of years ago. An honor to be the first recipe! Never mind that “A is for apple dip” and comes in the alphabet before “B is for Bacon Wrapped Water Chestnuts”!
Community cookbooks are treasures! You know when you look through them that contributors offered their very best, the recipes that have been savored repeatedly. I have three or four special books to which my family have contributed their “keepers” that are stained and well worn and used frequently! My birthday cookbook celebrates the quasquicentennial of a small town and contains 164 pages of yummy goodness. I love that they used “quasquicentennial” instead of “125th anniversary of our founding”! And that I was gifted the centennial cookbook from that same town, too! Here is the best apple dip anywhere and you can customize it by the amount of Heath toffee bits you use. (Hint — go for the bigger amount!)
- 8 oz Cream Cheese, softened
- ⅓ cup brown sugar
- ⅓ – ½ package of Heath toffee bits
- Beat together cream cheese and brown sugar until light and fluffy. The secret is to beat until the volume of the cream cheese is almost doubled.
- Add toffee bits.
- Refrigerate for at least two hours, overnight is even better.
- Serve with apple slices, pretzels, pretzel crackers or other sturdy dippers.
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