Served as accompaniment. Vegetarian dish.

8 ounces Cream Cheese, softened

1 (17 ounce) jar Butterscotch Caramel Sauce

4 medium Granny Smith Apples, washed,cored,cut into slices about 1/4-inch thick

3 Tablespoons Lemon Juice

2 cups Water, mixed with the Lemon Juice

1 (12 1/4 ounce) jar Butterscotch Sundae Sauce

1 cup Spanish Peanuts

In a medium bowl, blend together the cream cheese and caramel sauce with a wire whisk or low-speed mixer. Pour into a shallow dish or pie plate. Cover and chill at least 4 hours or overnight. Place the apple slices in water mixture until ready to serve to prevent browning. Just before serving, gently pour the butterscotch sauce over the top of the cream cheese mixture. Sprinkle top with Spanish peanuts. Place the dish with the dip on a large serving platter. Drain apple slices and decoratively arrange on the platter surrounding the dip. Or just throw the apples in a bowl.

Preparation time: 5 hours

Cooking time: 5 hours

Yields: 3 1/2 Cups

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