Butterscotch Apple Dip

Makes 1 3/4 cups.

1 (14 ounce) can sweetened condensed milk
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
Apple wedges

In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.

Serve warm with apple wedges, or cookies or fresh fruit pieces.

Refrigerate leftovers.

To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.

NOTES: Can be served warm over ice cream.

Can be made several weeks ahead, stored tightly covered in refrigerator.

Microwave method: In 1 -quart glass measure, combine sweetened condensed milk, butterscotch chips and salt. Microwave on HIGH for 3 or 3 1/2 minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.

Berry Delite Fruit Dip

16 oz. sour cream

1/3 C. seedless raspberry jam

1 T. honey

1/4 t. grated lime rind
 
1 t. lime juice

In a medium bowl, combine Sour Cream, jam, honey, lime rind and lime juice.

Mix well, cover and refrigerate several hours to blend flavors.

1 (16 ounce) package soft style cream cheese with pineapple

3/4 pound shredded Swiss cheese

2 cups dried cranberries

2 tablespoons orange juice

1/4 cup apple juice

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple juice. Scoop into a 9 inch pie pan.

3 Bake 15 minutes in the preheated oven, until bubbly and lightly browned.

Serves 12

Apple Peanut Dip

8 ounces block cream cheese, softened

1 jar (17 ounce) Mrs. Richardson's Butterscotch Caramel sauce

4 medium Granny Smith apples, washed, cored, cut into slices about 1/4-inch thick

2 cups water mixed with about 3 tablespoons lemon juice

1 jar (12.25 ounces) Smuckers Butterscotch sauce

1 cup Spanish peanuts

In a medium bowl, blend together the cream cheese and caramel sauce with a wire whisk or low-speed mixer. Pour into a shallow dish or pie plate. Cover and chill at least 4 hours or overnight.

Place the apple slices in water mixture until ready to serve to prevent browning.

Just before serving, gently pour the butterscotch sauce over the top of the cream cheese mixture. Sprinkle top with Spanish peanuts. Place the dish with the dip on a large serving platter. Drain apple slices and decoratively arrange on the platter surrounding the dip.

Makes about about 3 1/2 cups; analysis based on a 1-tablespoon serving with 1/4-inch apple slice.

108 calories (27% from fat), 3 grams fat (2 grams saturated fat), 19 grams carbohydrate, 1 gram protein, 54 mg sodium, 4 mg cholesterol, 6 mg calcium, trace of fiber.

Apple Dip 2
12 oz light cream cheese
1/4 cp plus about 2 tablespoons sugar
1/3cp plus about 2 tablespoons light brown sugar
2 tsp vanilla
1 bag almond toffee chips OR milk chocolate toffee chips

Mix and serve with gala apple slices, ginger snaps, Nilla wafers or graham cracker stix. MOST POPULAR are the gala apple slices and ginger snaps

APPLE DIP

1 (8 oz. pkg.) cream cheese
¾ cup brown sugar
¼ cup white sugar
1 tsp. vanilla

Soften cream cheese, add remaining ingredients and blend until smooth. Serve with apple wedges.

Chive Cheese Dip

One 8 ounce container of soft cream cheese with chives and onions
1/4 cup of grated Parmesan cheese
1/4 cup of milk
1 tablespoon of lemon juice

Position knife blade in food processor bowl. Add all of the ingredients and process for 30 seconds or until smooth, stopping once to scrape down sides. Serve with cooked artichokes or your favorite. Makes 1 1/2 cups

Cucumber Dip

one 8 ounce package of cream cheese
2 teaspoons of celery salt
2 teaspoons of vinegar
1/2 pint of sour cream
1 tablespoon of minced onion
1 small cucumber, minced

Mix all of the ingredients and serve as dip.