Today, there are so many wonderful apple varieties, my favorite of which is Gala. For baking and cooking, I prefer Granny Smith’s. Their tart flavor and sturdy texture are perfect for this recipe.
Cinnamon Pita Chip Apples and Toffee Apple Dip
Toffee Apple Dip:
3 tart Granny Smith Apples
2 teaspoons lemon juice
3 tablespoons butter
1/2 cup packed brown sugar
1 teaspoons cinnamon
8 ounces Philadelphia Cream Cheese, softened
1 cup marshmallow fluff
8 ounces Cool Whip, frozen whipped topping, thawed
1/2 cup Heath Toffee bits
Cinnamon Pita Chip Apple Crisps
red sanding sugar**
vegetable oil for frying
*depending on the size of your bread and your cutters, you’ll get 6-10 apples out of each pita
**you can buy red sugar or you can pour some white granulated sugar in a zip top bag, add a few drops of red food coloring, close bag, shake, and the sugar will turn red
apple shaped cookie cutter
Beat cream cheese and marshmallow fluff until smooth and creamy. Add Cool Whip and beat until just combined. Fold in the cooled apples and the toffee bits, reserving some to sprinkle on top, if you’d like. Pour into a serving bowl and serve. You can keep this dip refrigerated for up to 3 days.
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