Butterscotch Dip Recipes

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BUTTERSCOTCH CARAMEL DIP



Butterscotch Caramel Dip image

A delicious dip for all to enjoy! Use as dip for fruit, pretzels, or small pieces of angel food cake.

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 8

Number Of Ingredients 6

½ cup Mott's® Natural Applesauce
1 cup light brown sugar
¼ cup heavy cream
1 tablespoon unsalted butter
¼ teaspoon kosher salt
½ teaspoon vanilla

Steps:

  • In medium saucepan, heat ingredients over medium heat.
  • Cook until mixture thickens, about 10 minutes.
  • Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.2 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 70.7 mg, Sugar 28.5 g

BUTTERSCOTCH DIP



Butterscotch Dip image

This gooey-good dip is an appealing addition to my yuletide fruit baskets. I just pour some into pint jars trimmed with Christmas ribbons and tuck them in with red and green apples.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 4 cups.

Number Of Ingredients 5

2 cans (14 ounces each) sweetened condensed milk
2 packages (11 ounces each) butterscotch chips
2 tablespoons vinegar
1 tablespoon ground cinnamon
Apple slices

Steps:

  • In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat.

Nutrition Facts :

PAMPERED CHEF BUTTERSCOTCH DIP



Pampered Chef Butterscotch Dip image

From Pampered Chef using the Bamboo Spoon Set (which I love to use to make everything, great to use on non-stick cookware).

Provided by Smilyn

Categories     Dessert

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1/4 cup butterscotch sundae sauce
1 tablespoon packed brown sugar
1 teaspoon vanilla

Steps:

  • Combine all in small bowl and mix until smooth.
  • Chill.
  • Serve with fresh fruit.

Nutrition Facts : Calories 849.8, Fat 63.3, SaturatedFat 39.9, Cholesterol 200.2, Sodium 770.6, Carbohydrate 59.2, Fiber 0.6, Sugar 11.4, Protein 14.7

BUTTERSCOTCH FRUIT DIP



Butterscotch Fruit Dip image

This is a recipe I tasted at a Pampered Chef party. I thought it was much better than the typical marshmallow cream fruit dips.

Provided by Chris from Kansas

Categories     Fruit

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/4 cup butterscotch sundae sauce
1 tablespoon brown sugar, packed
1 teaspoon vanilla extract
fresh fruit

Steps:

  • Combine all dip ingredients with an electric mixer until smooth.
  • Chill.
  • Serve with fresh fruit.

Nutrition Facts : Calories 849.8, Fat 63.3, SaturatedFat 39.9, Cholesterol 200.2, Sodium 770.6, Carbohydrate 59.2, Fiber 0.6, Sugar 11.4, Protein 14.7

BUTTERSCOTCH-RUM DIP



Butterscotch-Rum Dip image

Here's a great dip with well-blended flavors of butterscotch and rum. Add some crunch with toasted walnuts and serve this dip with apple and pear wedges - a hit at your party!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 3

Number Of Ingredients 5

2 packages (11 ounces each) butterscotch-flavored chips (4 cups total)
2/3 cup evaporated milk
2/3 cup walnuts, toasted and finely chopped
2 tablespoons rum
Apple and pear wedges, for serving, if desired

Steps:

  • Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
  • Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
  • Serve with apple and pear wedges. Dip will hold up to 2 hours.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 15 mg

BUTTERSCOTCH CRISPS



Butterscotch Crisps image

Provided by Barbara Kafka

Categories     dessert

Time 20m

Yield 50 cookies

Number Of Ingredients 7

3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
3 egg whites, from Grade A large eggs
Pinch of kosher salt
1 1/4 cups cake flour
1 teaspoon pure vanilla extract
1 cup sifted granulated sugar (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
  • Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
  • Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
  • With a spatula, remove the cookies to a wire rack to cool.
  • If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams

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