Browned Butter Apple Pie Dip

Browned Butter Apple Pie Dip

Amy Lawler

"This recipes blends the richness of browned butter and fried apples in a rich, dessert dip that captures the tastes of an American favorite. An easy-to-eat finger food that will have your guests coming back for more."
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Ingredients

45 m servings 272 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt 2 tablespoons butter in skillet over medium heat. Saute apples until medium-firm, 2 to 3 minutes. Add 1/4 cup white sugar and pinch of salt. Cook until apples begin to brown, 3 to 5 minutes longer. Remove apples from the skillet and allow to cool. Wipe out skillet with a paper towel.
  3. Place 1/2 cup of butter in skillet over medium heat. Constantly swirl the butter in the pan, watching carefully so butter does not burn. The butter is "browned" when it is a tan color and smells nutty. This can take 3 to 10 minutes. When butter is ready, promptly pour it into a bowl to prevent it from burning.
  4. Add 1/2 cup white sugar to the apples and stir until sugar is well incorporated.
  5. In a mixing bowl, combine browned butter, powdered sugar, cream cheese, vanilla, nutmeg and cinnamon until well combined. Add apple mixture and stir until well-blended.
  6. Unroll the pie crust on a silicone mat. Using a small cookie cutter, press out the pie crust "chips." Lift the pie crust up, leaving the "chips" on the mat. Place the mat on a baking sheet. The remaining dough may be rolled out to 1/4" thick and the process repeated to use up all the dough and make more "chips" using separate silicone mats (or parchment).
  7. Bake in preheated oven, bake 6-7 minutes, watching carefully to ensure the chips to not burn. Allow the chips to cool. Place on serving plate.
  8. Spoon the dip into a serving bowl; serve with chips for dipping.

Footnotes

  • Cook's Notes:
  • Light-colored skillets work best so you can judge the color of the butter when browning.
  • When rolling out the dough, if you don't have a silicon mat, use parchment paper.
  • In a hurry? For easier preparation, a ready-to-fill pie crust may be used for the chips. Prepare the pie shell according to the instructions on the package for a one-crust baked pie shell. Cool. Break shell into chip-sized pieces and serve with the dip. Another variation is to serve with apple slices.
  • Dip may be made ahead of time and refrigerated until ready to use. Allow time to warm to room temperature before serving.

Reviews

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Absolutely delicious! I made just as written except I used Neufchâtel Cheese, which is 1/3 lower in fat than cream cheese. This is so hard to stop eating. You can eat it with the pie chips, cra...

OH MY YUM! This was so good that I could just eat it all by myself with a spoon...which I almost did! The important thing is to get those apples nice and brown...like the color of French fries. ...