Cheddar Apple Pie Dip
Transform your dessert table into an irresistible masterpiece with this Cheddar Apple Pie Dip – a sweet and savory twist on a classic favorite. Featuring tender caramelized Granny Smith apples infused with warm cinnamon and nutmeg, this creamy dip combines sharp cheddar and velvety cream cheese for a bold, tangy contrast. Topped with a buttery, golden-brown lattice of pie crust, it’s as delightful to serve as it is to eat. Perfect for fall gatherings or holiday parties, this dish is ready in just 45 minutes and pairs wonderfully with crackers, baguette slices, or extra pie crust dippers. A unique blend of flavors and textures, this recipe is destined to become your new go-to dessert dip. Keywords: Cheddar Apple Pie Dip, sweet and savory appetizer, fall dessert, party dip ideas, lattice crust recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Granny Smith apples
- 2 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 1 tablespoon Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 cup Sharp cheddar cheese, shredded
- 8 ounces Cream cheese, softened
- 1 sheet Pie crust (store-bought or homemade)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and dice the Granny Smith apples into small cubes.
In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples soften and the mixture becomes syrupy. Remove from heat and stir in the vanilla extract.
In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until smooth and creamy.
Fold the sautéed apple mixture into the cream cheese and cheddar mixture until evenly combined. Transfer the dip mixture to a small oven-safe dish.
Roll out the pie crust and use a pizza cutter or knife to cut it into strips, about 1/2 inch wide. Arrange the strips in a lattice pattern over the dip, trimming any excess dough.
Brush the pie crust lattice with the beaten egg to ensure a golden-brown finish.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the crust is golden and the dip is bubbling.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with crackers, sliced baguette, or additional pie crust pieces for dipping.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 104.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1169 mg | 90% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
