I love fruit. Also dip. I’ve tried a lot of fruit dips–sour-cream based ones, marshmallow fluff ones, whipped cream ones, yogurt ones, etc. While all of these are good…I’ve never tasted a fruit dip that is as amazing as my Aunt Daryl’s.
One word: Toffee.
This creamy dip is best made the day before you’re going to use it. It allows the toffee bits to soften and spread their delightful flavor throughout the dip. This dip is amazing enough to have as part of dessert, but I usually serve it with fruit at dinner. MMMMMmmm….
Also, feel free to use light cream cheese/Neufchatel cheese (I do every time), but NEVER USE FAT FREE CREAM CHEESE IN THIS RECIPE. It’s watery and doesn’t blend and ends up with a horrible texture that is very unfortunate.
I typically use Heath toffee pieces for this recipe (on account of they are the only kind I’ve ever been able to find in the store). But DON’T get the one’s that are chocolate-covered. Stick with plain ol’ toffee.
Also, your life will be much easier if you’ll allow the cream cheese to come to room temperature before you try to mix it with the rest of the ingredients. Believe me, believe me, believe me. Amen.Print
- 1 (8oz) pkg cream cheese, softened
- 1/2c brown sugar
- 1/4c white sugar
- 1 tsp vanilla
- 1/2 pkg toffee bits (chocolate-free)
- Cream sugars and cream cheese together. Stir in vanilla. Fold in toffee bits. Refrigerate. If possible, allow dip to sit overnight, then stir it again before serving. Garnish with extra toffee bits.