Apple  Brickle  Dip

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

  1/2 cup packed brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 package almond brickle chips (7 1/2 ounces) or English toffee bits (10 ounces)

3 medium tart apples, cut into chunks

 

 


DIRECTIONS:

 

In a bowl, beat cream cheese, sugars and vanilla.

Fold in brickle chips.

 

Serve with apples.

 

Refrigerate any leftovers.

 

 

Serves 2 cups

 

 

 

 

 

Peanut  Butter  Fruit  Dip

 

 

 

 

INGREDIENTS:

1 cup (8 ounces) vanilla yogurt

1/2 cup peanut butter

1/8 teaspoon ground cinnamon

1/2 cup whipped topping

Assorted fresh fruit

 

 

 

DIRECTIONS:

 

In a bowl, combine the yogurt, peanut butter and cinnamon; mix well.

Fold in the whipped topping.

 

Refrigerate until serving.

 

Serve with fruit.

 

 

Serves 1 2/3 cups

 

 

 

 

 

Fruit  with  Yogurt  Dip

 

 

 

 

INGREDIENTS:
 

1 carton (8 ounces) vanilla yogurt

2 tablespoons brown sugar

1/4 teaspoon lemon juice

Strawberries, bananas and apples or other fresh fruit

 

 

 

DIRECTIONS:

 

In a small bowl, combine the yogurt, brown sugar and lemon juice.

 

Serve with fruit.

 

 

Serves 1 cup

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond