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Salted Caramel and Ginger Snap Cheesecake Dip

Salted Caramel and Ginger Snap Cheesecake Dip
Prep Time
10 min
Cook Time
5 min
Yields
10-16 servings

All the flavours of fall, packed into one delicious dip!

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ingredients

Dip

2 8oz
cream cheese bricks, softened
¼
cup granulated sugar
cup Greek yogurt, plain
1
cup + 3 Tbsp caramel sauce
1
tsp cinnamon
¼
tsp salt

Crumble

½
cup gingersnap cookie crumbs
¼
cup peanuts, chopped
¼
cup butter, melted
1
small pie pumpkin
2
- 4 red and green apples
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directions

Notes

Yields 3 cups

Step 1

In a stand mixer or medium size mixing bowl, combine 6 dip ingredients. Remember to reserve 3 Tbsp of caramel sauce for later. Beat on medium speed until dip is smooth and all the components are well incorporated.

Step 2

For the crumble, combine cookie crumbs and chopped peanuts with melted butter. Using a spoon, or your hands, mix everything together until it resembles wet sand. Set aside until you are ready to assemble.

Step 3

Cut one small pie pumpkin in half from the top. Scoop out the seeds of each half and discard or save for roasting. Spoon the dip into each pumpkin half. Top with crumble mixture and drizzle with your reserved caramel sauce. Refrigerate until ready to serve. Accompany the dip with a mix of your slices of your favorite red and green apples.

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