Description
A rustic, smoky dessert dip made with cream cheese, caramel sauce, and Granny Smith apples, cooked in a cast-iron skillet over a smoker or grill for a rich, autumnal flavor.
Ingredients
Scale
- 4 medium Granny Smith apples, sliced into wedges
- 8 oz (227g) full-fat cream cheese, softened to room temperature
- 1 cup (240ml) caramel sauce (bottle variety)
- 1 cup (120g) applewood chips
- 2 tbsp (30g) butter
- 1 tsp ground cinnamon
Instructions
- Wash and slice apples into 1/4-inch wedges, removing cores. Set aside.
- Soak applewood chips in water for 20 minutes, then drain.
- Prepare a grill or fire pit for indirect heat at medium temperature (around 350°F/175°C). Place soaked chips in a smoker box or foil packet with holes and position on heat source until steady smoke appears.
- In a 10-inch cast-iron skillet, combine softened cream cheese, melted butter, and cinnamon. Stir until smooth.
- Pour caramel sauce over the cream cheese mixture and stir gently to create ribbons.
- Arrange apple slices in a single layer on top of the caramel-cream cheese mixture.
- Place skillet on the grill grate away from direct heat. Cover and smoke for 5-7 minutes until apples are tender and dip is bubbly.
- Remove from heat, let cool for 2 minutes, and serve immediately with extra apple slices or graham crackers.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not overcook apples or they will become mushy. Applewood chips provide the best mild smoke flavor. If caramel is too thick, add a tablespoon of milk or cream. Serve with sea salt to balance sweetness.
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup dip with 3 a
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: fall dessert, caramel apple dip, smoked dessert, cheesecake dip, outdoor cooking, smoker recipes, autumn treats, cast iron dessert