Spicy Apple Dip Recipes

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SPICY APPLE DIP



Spicy Apple Dip image

Here is a fun way to use up apple preserves. Or, be creative and change up the jelly and preserves to develop a variety of flavor combos. My favorite is apple jelly with orange marmalade. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup apple jelly
1/2 cup apricot preserves
1-1/2 teaspoons prepared horseradish
1-1/4 teaspoons ground mustard
1 teaspoon pepper
Assorted crackers or gingersnap cookies

Steps:

  • Place cream cheese on a serving plate. In a small bowl, combine the jelly, preserves, horseradish, mustard and pepper until blended. Pour over cream cheese. Serve with crackers or cookies.

Nutrition Facts : Calories 402 calories, Fat 20g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 190mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 0 fiber), Protein 5g protein.

APPLE DIP



Apple Dip image

This was a childhood memory that I was craving, so I called my nanny and she gave the recipe to me. The second I tasted it, I was flushed with happy thoughts. It tastes like caramel! Enjoy with slices of apples for a healthy snack! Be creative: You can add peanut butter, nuts or chocolate sauce, or try using strawberry flavored cream cheese. Have fun and enjoy!

Provided by Rachel

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 3

1 (8 ounce) package cream cheese
½ cup brown sugar
1 tablespoon vanilla extract

Steps:

  • Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 9.8 g, Cholesterol 30.8 mg, Fat 9.8 g, Protein 2.1 g, SaturatedFat 6.2 g, Sodium 85.6 mg, Sugar 9.1 g

SPICED APPLE-PEAR SAUCE



Spiced Apple-Pear Sauce image

The natural sweetness of fresh apples and pears makes this homemade sauce a standout over the store-bought version. Lemon juice adds brightness and keeps the fruit from browning, and cinnamon and nutmeg lend warm spice notes.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 4 servings

Number Of Ingredients 6

3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar

Steps:

  • Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
  • Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

SPICY APPLE CHUTNEY



Spicy Apple Chutney image

Provided by Food Network

Time 1h10m

Yield 3 cups

Number Of Ingredients 14

4 green apples
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons pureed garlic
1 to 2 serrano chiles, diced with seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water

Steps:

  • Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
  • Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
  • Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

SPICED APPLE CUPCAKES



Spiced apple cupcakes image

Make these extra special spiced apple cupcakes as a gift for family and friends at Christmastime. Kids will love getting involved in the decorating

Provided by Liberty Mendez

Categories     Dessert

Time 1h5m

Yield Makes 12

Number Of Ingredients 16

125g butter, softened
100g caster sugar
50g brown sugar
2 eggs
200g self-raising flour
1 tsp baking powder
150g apples, peeled, cored and grated (prepared weight)
2 tsp mixed spice
1 tsp ground ginger
200g butter, softened
400g icing sugar
1 tsp vanilla bean paste
green and brown fondant
2 tbsp icing sugar for dusting
red and green sanding sugar (find online or in specialist shops)
12 paper cupcake cases, 6 red and 6 green

Steps:

  • First, make the decorations. Roll out the green fondant on a surface dusted with the sugar to a ½cm thickness. Cut out 12 small 'leaves' using a cutter or knife. Set aside on some baking parchment. Roll the brown fondant into 12 x 1cm 'stalks'. Set aside with the leaves.
  • Heat the oven to 180C/160C fan/gas 4. Line six holes of a 12-hole cupcake tin with red cases, and the other six with green. For the cake batter, beat the butter and both sugars with an electric whisk until light and fluffy. Slowly mix in the eggs, then fold in the flour, baking powder, grated apple and spices until fully incorporated.
  • Fill the cases three-quarters full and bake for 30-35 mins, or until golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Meanwhile, make the icing. Beat the butter until light and creamy, then add the sugar and vanilla, and beat for 5 mins more until fluffy and pale.
  • Spoon the icing into a piping bag fitted with a large round nozzle. Working from the outside towards the centre, pipe the icing in a swirl over the cupcakes, applying a good amount of pressure to the bag. Use a small palette knife to smooth the icing into neat domes, then chill the cupcakes for 30 mins to firm up.
  • Tip the red and green sanding sugars into separate bowls. Dip the tops of the cupcakes with the red cases into the red sugar, and those with green cases into the green sugar, turning to fully coat the icing.
  • Make little indentations in the top of the icing for the fondant stalks, and add the leaves around them.

Nutrition Facts : Calories 477 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium

APPLE PIE DIP



Apple Pie Dip image

Cream cheese, sweetened with brown sugar and spiked with apple pie spice, forms the base of this spread. Bits of red apple and pecans give it texture and add to the apple-pie-like flavor. Garnish as desired and serve with crackers.

Provided by TinaJ

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package reduced-fat cream cheese, softened
1 tablespoon apple juice
2 tablespoons brown sugar
½ teaspoon apple pie spice
1 red apple, chopped
¼ cup chopped pecans

Steps:

  • Combine cream cheese and apple juice in a bowl and beat with the electric mixer on medium speed until fluffy. Beat in brown sugar and apple pie spice. Fold in apple and pecans.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 8.5 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 85.3 mg, Sugar 5.5 g

SPICY APPLE DIP



Spicy Apple Dip image

Saw this recipe on Taste of Home site and sounds good. Specially with all the apples around here. The say you can even add other types of fruit to change it up. Though the recipe calls to just pour over cream cheese, I blended it all together and put in a pretty dish, turned out so good

Provided by Bonnie G 2

Categories     Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 cup apple jelly
1/2 cup apricot preserves
1 1/2 teaspoons prepared horseradish
1 1/4 teaspoons ground mustard
1 teaspoon pepper

Steps:

  • Place cream cheese on a serving plate.
  • In a small bowl, combine the jelly, preserves, horseradish, mustard and pepper until blended.
  • Pour over cream cheese.
  • erve with crackers or cookies.

Nutrition Facts : Calories 408.3, Fat 19.8, SaturatedFat 11, Cholesterol 62.5, Sodium 217, Carbohydrate 58.2, Fiber 0.8, Sugar 40.9, Protein 4

HOT SPICED APPLE JUICE



Hot Spiced Apple Juice image

This delicious spiced apple cocktail is a must for winter parties. It's a winning alternative to an alcoholic punch. Keep it warm in a slow cooker and it'll keep everyone cozy and happy. -Susan Adams, Victoria, British Columbia

Provided by Taste of Home

Time 3h10m

Yield 22 servings (3/4 cup each).

Number Of Ingredients 4

2 bottles (64 ounces each) unsweetened apple juice
20 cinnamon sticks (3 inches)
1/3 cup whole cloves
2 medium lemons

Steps:

  • In a 5- or 6-qt. slow cooker combine apple juice and cinnamon sticks. Place cloves on a double thickness of cheesecloth or a coffee filter. Gather corners of cloth to enclose cloves; tie securely with string. Add to slow cooker. , Using a citrus zester, remove zest from lemons in long narrow strips. Cut lemons crosswise in half; squeeze juice from lemons. Stir zest and juice into slow cooker., Cook, covered, on low until heated through, 3-4 hours.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

SPICY APPLESAUCE



Spicy Applesauce image

Adding spices at the end of this recipe helps them retain their flavor; they won't be absorbed into the sauce while cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 1/2 pounds apples, a mixture of Red Delicious and Granny Smith (10-12)
2/3 cup sugar
1 1/4 cups apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Steps:

  • Peel, core, and cut the apples into 1 1/2-inch pieces; place in a medium saucepan with sugar and 1/4 cup apple juice. Cook over medium-low heat, stirring, until apples are soft enough to mash, 50 to 60 minutes.
  • Add the remaining cup of apple juice, and continue to cook until the apples are very soft and break down, about 30 minutes. Using wooden spoon, stir to break large pieces. If applesauce gets too dry, add more juice, 1/4 cup at a time as needed. Remove saucepan from heat, and whisk apples until smooth. Stir in cinnamon, nutmeg, and cloves. Serve at room temperature.

SPICY CLAM DIP



Spicy Clam Dip image

In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.

Provided by Melissa Clark

Categories     dips and spreads, appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
2 (6.5-ounce) cans whole clams (1 cup), coarsely chopped (save the clam juice)
1/2 cup packaged, low-moisture grated mozzarella
1/4 cup finely chopped parsley
3 tablespoons thinly sliced scallions, plus more for garnish
1 jalapeño, seeded (if desired) and finely chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, plus more to taste
1 teaspoon fish sauce (optional) or clam juice, plus more to taste
Salt, if needed, and freshly ground black pepper
1/4 cup grated Parmesan
Potato chips, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
  • Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
  • Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
  • Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

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