I love apples and cheese, so much, and the thought of a pumpkin pie spice dip was just too much to not try it. So I played with a Kraft recipe and made very few changes. This dip is perfect for fall, as a football snack, to munch on during the holidays, or whenever you want. The fact that it is so easy, so fast (10 minutes in the oven!) and so delicious, makes it one of my new favorite fall-winter holiday dips.
If you’re having a crowd, double the ingredients, but for a handful of guests this is great. The original recipe said it served 16, but I’m guessing they were not related to my family, because we like food too much to divide this up 16 ways. We did stick with the wheat thins, and they were perfect, but if you want to try it with other crackers, go for it!
So gather these ingredients:
- 8 oz cream cheese
- 2 tbsp brown sugar
- ½ tsp pumpkin pie spice
- 1 apple, chopped ( Granny Smith is divine for this)
- ¼ cup shredded cheddar cheese
- 1 tbsp finely chopped pecans
- Crackers like Wheat Thins
Ok, so preheat the oven to 375F.
Mix the cream cheese, brown sugar and pumpkin pie spice in a small bowl. Stir in half the apples.
Spread cream cheese mixture in bottom of a pie pan or small baking dish. Top with remaining apples, nuts and cheddar cheese. If you wish, you can now do what I did and sprinkle cinnamon- just a dash- and about 1 tsp of brown sugar over the top. This is not in the original recipe, but makes it even yummier.
Bake 10-12 minutes or until heated through. Serve with wheat thins. So good. Wow. I’m going back for a couple more right now.
Let me know what you think!