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Caramel Toffee Fruit Dip
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| 1 8-oz. package | cream cheese, (you can use light cream cheese) |
| 3/4 c. | brown sugar |
| 1 1/2 tsp. | vanilla, (you can add more to taste) |
| 1 pkg. | Toffee bits , (chocolate covered are the best) |
| 1 tsp. | cinnamon |
| 1/8 tsp. (about a pinch) | nutmeg |
| Optional: | |
| Pie crust, (homemade or from the store) | |
| Cinnamon sugar | |
| 1 small | Pumpkin, hollowed-out |
You'll also need:
Assorted fruit (I just buy a fruit tray at some place like Costco or Sam's Club and a carton of strawberries if they're on sale. This dip is the best, however, on tart Granny Smith apples).
Bamboo skewers (if you want to kebab your fruit)
Preheat oven to 400. Roll out pie crust, brush with melted butter, and then sprinkle with cinnamon sugar. Cut with pumpkin shaped cookie cutters. Bake 10-12 minutes or until golden brown. Meanwhile, combine cream cheese, brown sugar, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve in a hollow pumpkin with the cinnamon chips and fresh fruit.
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