Creamy Apple Pie Dip made with greek yogurt and apple butter (and more!). I’ll be serving this at all our get togethers this Fall!
Remember last month when I made this Pumpkin Pie dip? Yeah, I have been obsessing over that dip. And I realized I needed to make an apple version.
You all thought maybe apple week had ended? Surprise! I had this gem of a recipe waiting to share with you all.
I used Apple Butter instead of pumpkin to add some flavor to my dip. It’s so light and fluffy! And it is the perfect dip for nearly anything…apples, pretzels, cookies, a spoon.
Or you could make your own cinnamon pie crust chips using Pillsbury Pie Crust. It’s so easy to make, and gives the apple dip a true “PIE” taste! To make it, I unrolled my pie crust, brushed on 1 Tbsp melted butter and sprinkled with a cinnamon sugar mix. I cut them into little rectangles (any shape would do just fine) and baked. This was MY favorite way to eat the dip!
If you prefer to not use Cool Whip (I know there are some anti CW people) you can use homemade whipped cream (make sure you sweeten it first, or add a little extra sugar to the recipe). Just know that Cool Whip stabilizes the dip a little better than homemade whipped cream, which means it lasts longer. Something to keep in mind!
And now, I’m off to make some pumpkin desserts….
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