The 4-Ingredient Cream Cheese Dip I Can't Stop Making

I wait all year for that first slice of apple pie. The perfect piece — with a flaky, buttery crust and spiced apple filling — has everything I love about fall. I also love the feeling of serving foods that make people smile, so this fall I’m whipping up an easy-to-make, sharable sweet that’s part apple pie and part creamy cheesecake: apple pie dip.

This super-easy dessert has only four ingredients. One of them is canned pie filling, and it’s the ingredient that makes dump cakes so delicious and delight bars a pure joy to serve. Used to top a base of creamy whipped cream and sweetened cream cheese, it layers into a dessert dip that you won’t want to miss.

Why You’ll Love It

• It’s easier than apple pie. It takes just 10 minutes and 4 ingredients to serve a sweet and spiced dessert dip with all of the fall feels.

• Make it your own. Embellish this dip to make it taste just like your favorite slice of pie with a drizzle of caramel sauce, or serve it with cheddar cheese crackers to make a sweet-salty combo.

Key Ingredients in Apple Pie Dip

• Cream cheese: Soften a block of full-fat cream cheese to make it easier to whip. Cream cheese also gives the dip that classic cheesecake flavor.

• Powdered sugar: This type of sugar is finely ground into a powder (and contains some cornstarch to prevent caking). It sweetens the cream cheese without leaving any trace of graininess.

• Heavy cream: Whip cold heavy cream to stiff peaks before folding into the sweetened cream cheese, giving the dip its light and fluffy texture.

• Apple pie filling: Use kitchen shears to cut the apples into pieces right in the can so that they’re the perfect size for scooping.

Apple Pie Dip Recipe

This four-ingredient dip is the ultimate fall dessert.

Prep time 10 minutes

Makes Makes 2 1/2 cups

Serves 8 to 10

Ingredients

• 1 (8-ounce) package cream cheese, at room temperature

• 1/2 cup cold heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract (optional)

• 1/4 teaspoon kosher salt

• 1 (21-ounce) can apple pie filling

• Ground cinnamon, for serving (optional)

• Serving options: graham crackers, vanilla wafers, shortbread cookies, or cinnamon pita chips

Instructions

1. Beat 1/2 cup cold heavy cream in a stand mixer with the whisk attachment on high speed until stiff peaks form, 1 to 3 minutes. Transfer to another bowl.

2. Beat 8 ounces room-temperature cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract if desired, and 1/4 teaspoon kosher salt in the now-empty bowl (no need to wipe out) with the paddle attachment on medium speed until light and very fluffy, scraping down the sides of the bowl as needed, about 3 minutes.

3. Add the whipped cream and gently fold together with a flexible spatula until combined. Transfer to a wide, shallow bowl or pie dish, and spread into an even layer.

4. Use kitchen shears to cut the apples in 1 (21-ounce) can apple pie filling into small, pea-sized pieces. Spoon the pie filling evenly over the cream cheese mixture. Sprinkle with ground cinnamon if desired. Serve with graham crackers, vanilla wafers, shortbread cookies, or cinnamon pita chips.

Recipe Notes

Equipment substitution: A hand mixer can be used instead of a stand mixer. Beat the cream in a medium bowl, then use a larger bowl for beating the cream cheese mixture.

Storage: Refrigerate in an airtight container for up to 4 days.

Further Reading

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