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Thick, rich, and smooth, this 4-Ingredient Cream Cheese Apple Dip is a sweet and easy snack recipe that’s ready in about 5 minutes. Whether you keep it in the refrigerator for after-school munchies or serve it at your next fall party, the crowd-pleasing treat will make everyone smile!
How to Make Apple Dip Video
Apple season is big business in Central Virginia — especially in our little rural community of Madison County. In fact, the Graves Mountain Apple Harvest Festival is one of the biggest events of the year for our community, which draws tourists from the Washington, DC area down south to share a taste of our favorite local produce.
With fresh apples growing on trees in just about every yard (including our own little mini orchard), you better believe that a good apple dip recipe is a must-have for any home cook.
Some version of this cream cheese apple dip has been served at most fall gatherings I’ve attended over the years — especially if there were kids present — so it only seems fitting that I share the details on the blog. This is too good to keep to ourselves!
Ingredients
This is a quick overview of the simple ingredients that you’ll need for an easy apple dip recipe. As always, specific measurements and complete cooking instructions are included in the printable box at the bottom of the post.
- Cream cheese: make sure that you use a block-style cream cheese (not a tub of spreadable cream cheese), and give it time to soften at room temperature so that it mixes smoothly with the other ingredients.
- Brown sugar and white sugar: for plenty of sweetness.
- Vanilla extract: adds delicious flavor.
How to Make Cream Cheese Apple Dip
The apples are simply the vehicle (or excuse) for scooping up delicious bites of brown sugar cream cheese frosting…
- Combine all of the ingredients in a large bowl.
- Use an electric mixer to quickly and easily beat together the dip until the mixture is fluffy and smooth.
- Serve with sliced apples or other snacks for dipping!
What to Serve with Cream Cheese Apple Dip
Aside from the obvious APPLES that pair nicely with this brown sugar cream cheese dip, you can create a whole platter of dipping options for your next party. Here are a few additional ideas:
- Graham crackers
- Gingersnap cookies
- Animal crackers
- Sliced pears
- Pretzel sticks
- Breadsticks
- Crackers (like Ritz for that salty, buttery, contrast!)
Storage
Store the dip in an airtight container in the refrigerator for 3-4 days. It’s a great prep-ahead option if you’re hosting a gathering or attending a potluck!
Recipe Variations
- Add warm spices to the dip, such as cinnamon, nutmeg or apple pie spice mix.
- Use all brown sugar instead of some white sugar for a stronger molasses/caramel flavor.
- This dip isn’t just for apples! Serve it with just about any fresh fruit, or pair it with salt snacks like pretzels or crackers.
Tips for the Best Apple Dip Recipe
- Use block-style full-fat cream cheese. A tub of spreadable cream cheese will not yield the same texture.
- Make sure that the cream cheese is nice and soft so that it blends smoothly with the other ingredients.
- If the dip is cold, let it sit on the counter for at least 10 minutes before enjoying so that it can soften. This will make it easier for dipping!
More Apple Recipes to Try
- Apple Walnut Cake with Caramel Glaze
- Old-Fashioned Apple Bundt Cake
- Apple Bread
- Easy Apple Crisp
- Easy Apple Galette
- Apple Dump Cake
- Old-Fashioned Cranberry Apple Crisp
4-Ingredient Cream Cheese Apple Dip
Ingredients
- 8 ounces cream cheese, softened
- Âľ cup brown sugar
- ÂĽ cup white sugar
- 2 teaspoons vanilla
- For serving: sliced apples
Instructions
- Mix all ingredients in a bowl. I use a hand-held electric mixer to make the dip soft and fluffy, but you can also just mix it really well with a wooden spoon or whisk.
- Serve with sliced apples for dipping.
Video
Notes
- Use block-style full-fat cream cheese. A tub of spreadable cream cheese will not yield the same texture.
- Make sure that the cream cheese is nice and soft so that it blends smoothly with the other ingredients.
- If the dip is cold, let it sit on the counter for at least 10 minutes before enjoying so that it can soften. This will make it easier for dipping!
- Add warm spices to the dip, such as cinnamon, nutmeg or apple pie spice mix.
- Prep ahead:Â the dip will keep in an airtight container in the refrigerator for 3-4 days.
Apple dip looks so Yummy I have made this in ages, in pinning it.thanks for sharing it with the fellow people i will surely come across your another article to check out some dishes like this, keep posting.
Omg this is so good!! I even added some honey and it’s perfect for apples! Thanks!
So glad that you liked it! Thank you! 🙂
I made some but the sugars was crunchy in my mixer. What did I do wrong?
Hey, Donna! It’s hard to know, since I wasn’t there with you. Assuming that the measurements for all of the ingredients were correct, the only possibilities that I can imagine would be (1) the cream cheese wasn’t softened enough, and therefore the sugars didn’t “dissolve” or cream into the cheese smoothly because the cheese was too cold and firm; or (2) the brown sugar was too dry and crunchy (if it was old or perhaps not kept in an airtight container). Other than that, I wouldn’t know what else to suggest. 🙂
How about using powered sugar? I’d use less than what the recipe calls for because it measures different than granulated sugar.
Hey, Karen! The powdered sugar should work well! Just use enough to reach the taste and consistency that you love. 🙂
Omg so I had this with a friend and it went with weirdly everything i dipped it in.I’m gonna try and make it tonight can’t wait to see how it turns out. also you should crunch up so chocolate chips with it it’s so good.
Yay! I’m so glad that you liked it! I agree — I’d dip just about anything in it! 🙂
My supervisor always made this for goodie tables at work & she included crushed Heath candies from the baking aisle. So good!
I love that idea, Sheena! Sounds delicious!
Can you substitute Splenda for the white sugar? Will it change the consistency?
Hi, DeeDee! Yes, that should probably work. Just remember that Splenda is a lot sweeter than sugar, so you’ll need to decrease the amount of Splenda that you use. 🙂
Big Hit! I omitted the white sugar and it was fabulous! I am anxious to try it with crackers and other fruit. Thanks for the great recipe!
Thanks, Marilyn!
Great recipe! Thank you for sharing. Yummy! You will not be disappointed!
Thanks, Jennifer! I’m so glad that you enjoyed it!
Tried this recipe and it is soooo good. I put about 1/3 of milk to make a little bit more thin. My boyfriend doesn’t even like cream cheese and he loves it! Thank you so much!
Thanks, Samantha! It’s a great way to eat apples…totally addicting! 🙂
I love this recipe! I would also recommend adding some HEATH toffee bits for an extra crunch. My family loves it with the toffee.
YUM! I bet those Heath bits are an amazing addition! 🙂
I wasn’t expecting much from this since it’s so simple, but boy was I wrong! I might even prefer it to caramel and apples. I nuked mine for 10-15 seconds and mixed it up real well before mixing in the vanilla to make it extra smooth. This stuff is delicious.
Thanks, Maia! I totally agree — I love this dip even more than plain caramel. 🙂
I have left mover dip from a work thing it’s been 3 days I have a Christmas party Sunday 3 days away can I freeze this
Hi, Kim! I wouldn’t try freezing this. While it won’t ruin the dip or make it unsafe to eat, dairy-based foods (like this cream cheese-based dip or cream-based sauces and soups) tend to have a grainier texture when thawed. The dairy can “separate,” which doesn’t make the food inedible, but it does give the food an odd texture that wouldn’t be appealing for a party. Happy holidays!
This is a fabulous dip…I fixed it for our Thanksgiving dinner and everybody absolutely loved it. I was wondering if you can freeze this dip for future dinners?
Thanks, Debbie! You can probably freeze the dip, but be aware that freezing and then thawing it might change the texture of the dip since cream cheese is a dairy-based product (which tend to separate or “break” when frozen).