BAKED CARAMEL APPLE CHEESECAKE DIP

Well, we’re finally getting our first taste of fall. After weeks of hotter than hot weather, tons of rain, and the feeling that summer might never end, fall is here! Temperatures are in the 60’s, there’s a chill in our house, the girls are asking to pull out their warm clothes, and the leaves are just starting to change. Finally! I seriously feel like it’s late this year.

And suddenly….just this week….it feels less like the beginning of the school year and more like time for fall break. And leaf piles. And Halloween! I passed by a house yesterday that was all decked out with ghosts and witches and pumpkins. For a moment I thought they were crazy….and then I realized they’re not! IT’S TIME!

Time to start thinking about costumes and candy and trick or treat. And….time to start thinking about our Halloween party!!! I’d be lying if I said it was an annual tradition, since last year was the first year of it. But. It was so fun, and such a great way to celebrate Halloween, and it totally got me in the spirit of the holiday. More than ever before. So if you ask me, we’re having a party….this year and every year! And we’re definitely making this Baked Caramel Apple Cheesecake Dip.

Ingredients

• 2 8 oz. packages cream cheese, room temperature
• 1/2 c. granulated sugar
• 1/2 c. sour cream
• 1 tsp. vanilla extract
• 1 can Lucky Leaf Caramel Apple Pie Filling

For topping:

• 1/2 c. flour
• 3 T. butter melted
• 1/4 c. brown sugar
• caramel sundae topping

Instructions

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract.
3. Beat at medium speed until smooth and creamy.
4. Spread mixture evenly into the bottom of a 10 inch pie plate.
5. Top with Lucky Leaf Caramel Apple Pie Filling.

for full recipes please see : www.lemontreedwelling.com

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