Apple  Brickle  Dip






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





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






1 cup (8 ounces) vanilla yogurt

1/2 cup peanut butter

1/8 teaspoon ground cinnamon

1/2 cup whipped topping

Assorted fresh fruit






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






1 carton (8 ounces) vanilla yogurt

2 tablespoons brown sugar

1/4 teaspoon lemon juice

Strawberries, bananas and apples or other fresh fruit






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