Good morning everyone.

This is for Florence in Indiana who requested a fruit dip in the July 9 newsletter. Here is mine.

Caramel Dip

8 oz. cream cheese (room temperature) (can be lite or no fat)
1/4 cup white sugar (I’ve never used Splenda but don’t see why it can’t be substituted)
3/4 cup DARK brown sugar
1 tsp. vanilla

Cream the cheese on high speed of mixer and slowly add white sugar and dark brown sugar until mixed thoroughly. Add vanilla and mix in thoroughly. Chill. Serve with sliced apples, bananas, oranges, angel food cake squares or anything else you think might be good.

The dark brown sugar makes the dip taste more like caramel.

Nancy, I’ll be praying that your hand surgery will be a success and your recovery time will be swift.
dd Wichita, KS

http://www.nancyskitchen