Toffee Apple Dip

This dip is amazing.  My kids LOVE it!  And so do I.

Toffee Apple Dip, a delicious dip with a pleasant crunch from toffee bits

It does have sugar it it… but you are dipping apples into it, so those kinda balance each other out, right?

This Toffee Apple Dip makes a great appetizer, or after school snack.

You can whip this up super quick, and it stores well in the fridge.

Toffee Apple Dip

Toffee Apple Dip


  • 8 oz cream cheese
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 an 8 oz bag of Heath Toffee Bits (about 1/2 cup)
  • about 6 apples- sliced
  • 1-2 Tbs lemon juice
  • Optional for dipping: sliced bananas, strawberries, graham crackers, pretzels, etc.


  1. Using a hand mixer on medium speed, beat the cream cheese until smooth. Add the vanilla and brown sugar and beat again to combine. Just before serving stir in the toffee bits. Refrigerate any left overs.
  2. Wash and slice the apples. Toss them with the lemon juice to prevent browning. Dip apples into toffee dip and enjoy!

My preferred way to eat this is with fresh sliced apples, but feel free to try it on bananas, strawberries, graham crackers, or even tortilla chips.  (My friends ate it on tortilla chips once, because we ran out of apples, and they said the sweet and salty combination was so good!)

I love the smooth and crunchy textures in this dip.  The toffee bits are a great compliment to the cream cheese.  Add crisp apples to that and it is a perfect snack.

Toffee Apple Dip from Eat It & Say Yum

I love Fuji apples, but if those are too sweet for you, try this dip with a more tart variety, like Granny Smiths.

See where I link up.

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6 thoughts on “Toffee Apple Dip

  1. this totally brings back memories of girls night/craft night… good times 🙂 and ALWAYS super yummy food!!

  2. Just a tip I got from Mom, made this today but I couldn’t find any toffee bits at the store, so she said to melt down some sugar in a hot pan until it’s a golden color and liquid, I added in a little bit of finely chopped nuts like you suggested, then poured onto some buttered wax paper and let it cool. Then broke it all up really well and used that in the recipe. Worked like a charm!

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