Bourbon-Caramel Mascarpone Dip Recipe for Parties

I’m feeling very 1992 with this caramel apple dip today!

This is my updated take on the classic caramel cream cheese apple dip from the 80s and 90s. I swapped the cream cheese for a silky mascarpone base, added a boozy, slightly salty bourbon caramel, and finished it with roasted, chopped cashews. Serve with apple slices and you’ve got a decadent appetizer or dessert that still feels nostalgic.

The creamy layer is simply mascarpone, powdered sugar and vanilla — unbelievably scoopable and rich. Spread it on a cracker, dip an apple slice, or eat it by the spoonful. It’s a lush base that pairs perfectly with caramel.

The caramel is a bourbon caramel — slightly salty and boozy — that ribbons across the mascarpone for a perfect fall flavor combination. Instead of the usual peanuts, I used roasted salted cashews for a subtler, creamier crunch.

Because it’s rich, a little goes a long way. The tartness of Granny Smith apples cuts through the sweetness perfectly — I’ve been eating one every day. You can certainly use Honeycrisp or Gala, but the green apples add that ideal bright contrast.

It also works as a snack or even a dessert-y breakfast option if you’re feeling indulgent.

Bourbon Caramel Mascarpone Dip

Yield:
10

Total Time:
2 hrs

Bourbon Caramel Mascarpone Dip is a creamy, slightly boozy dessert or appetizer. The base is mascarpone, powdered sugar and vanilla, topped with lightly salty bourbon caramel ribbons and finished with roasted cashews. Slice apples and enjoy.

Ingredients

Bourbon caramel

• 1 cup brown sugar
• 1/3 cup bourbon
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Dip

• 12 ounces mascarpone cheese, softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup bourbon caramel
• 3/4 cup roasted salted cashews, coarsely chopped
• A pinch of cinnamon, for sprinkling
• 4 Granny Smith apples, sliced, for serving

Instructions

Bourbon caramel

• Combine all caramel ingredients in a saucepan over medium-low heat. Whisk to combine, then simmer, stirring, until the mixture bubbles and slightly thickens, about 5–6 minutes. Remove from heat and let cool to room temperature — it will thicken as it cools.

Dip

• While the caramel cools, stir together the mascarpone, powdered sugar and vanilla until smooth. Spread into an 8- or 9-inch pie dish and chill for 30 minutes.
• When the caramel is near room temperature, pour 2/3 cup of it over the chilled mascarpone and return to the fridge for 1 hour. Before serving, sprinkle the chopped cashews and a pinch of cinnamon on top. Drizzle extra caramel if desired and serve with sliced apples.

Course: Appetizer

Cuisine: American

This dip makes me happier than I can stand.