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Carmel Apple Dip

Active Time: 20 minutes
Total Time: 25 minutes • Serves: 14

2 cups Schnucks unsweetened pineapple juice
5 medium Granny Smith apples (about 2 pounds)
1/2 cup Schnucks dry roasted peanuts
1 package (8 ounces) Schnucks cream cheese, softened
3/4 cup packed Schnucks light brown sugar
1 teaspoon Schnucks pure vanilla extract
1/2 cup milk chocolate toffee bits

1. Pour juice into large bowl. Core and cut apples into ¾-inch wedges, adding to juice as they are cut; let stand 15 to 30 minutes, then drain.

2. Place peanuts in large zip-tight plastic bag; with rolling pin, coarsely crush peanuts. In medium bowl, stir cream cheese, brown sugar and vanilla until well combined. Fold in toffee bits and peanuts. Makes about 1-3/4 cups. Serve dip with apples.

Each 2 tablespoons: about 223 calories, 10 g total fat (5 g saturated), 20 mg cholesterol, 99 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g sugars, 3 g protein

Cook’s Wisdom

Apples can be prepared as directed in step 1, covered and refrigerated up to 1 day. Dip can be prepared, covered and refrigerated up to 2 days. Let dip stand at room temperature 1 hour before serving.
Two (1.4-ounce) English toffee candy bars crushed into small pieces can be used in place of toffee bits.