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
10
2 hrs
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.
This dip makes me happier than I can stand.