Apple Pie Dip
This apple pie dip takes everything you love about a warm, homemade apple pie and turns it into an easy, shareable treat. With tender cinnamon-spiced apples and a creamy cheesecake flavor, it’s perfect for fall parties, potlucks, or your game day spread!
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Who says you need a pie crust to enjoy apple pie? I love this Apple Pie Dip because it takes all the best parts of a classic pie, those sweet, spiced apples and cozy flavors, and turns them into a fun, dippable dessert!
The best part is that everyone gets to customize their experience by choosing their favorite dippers, from crunchy cinnamon chips to buttery shortbread cookies. It’s interactive, impressive, and infinitely easier than slicing and serving individual pieces of pie.
Like our apple bread and apple pie rollups, this dip has the perfect flavors for fall!
Why I love this recipe
- Quick and easy – Ready in just 30 minutes with simple ingredients I usually have on hand.
- No oven required – I can make this without heating my kitchen.
- Make-ahead friendly – I can prepare it hours before guests arrive and keep it chilled.
- Kid-approved – Even picky eaters enjoy dipping their favorite cookies into this treat.
Ingredients
- Granny Smith apples
- lemon juice
- brown sugar
- ground cinnamon
- water
- cornstarch
- cream cheese
- Cool Whip
- confectioners’ sugar
- vanilla extract
Step by step
- Peel and dice the apples into small, even pieces.
- In a large bowl, toss the apples with lemon juice, brown sugar, and cinnamon until evenly coated.
- Heat a large pan over medium-high heat. Add the apple mixture and water, then stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes, or until the apples are tender.
- Remove a few tablespoons of the liquid from the pan and stir it with the cornstarch until smooth.
- Pour the mixture back into the pan and cook for 2–3 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and let the apple mixture cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add Cool Whip, powdered sugar, and vanilla extract, and beat until creamy and well combined.
- Spread the cream cheese mixture evenly into a serving dish. Spoon the cooled apple pie filling over the top.
- Serve immediately, or chill until ready to serve. Enjoy with graham crackers, cookies, or pretzels for dipping.
Tips for best results
- Ensure the cornstarch slurry is smooth. Mix it thoroughly before adding to the pan to avoid clumps
- Let the apple mixture cool completely. Warm apples will melt the cream cheese layer and create a runny mess
- Don’t skip the lemon juice. It prevents browning and adds brightness that balances the sweetness
Variations
The recipe is forgiving and adapts well to whatever twist sounds good to you. If you prefer sweeter apples, swap the Granny Smith for Honeycrisp or Fuji varieties. For a deeper fall flavor, add a pinch of nutmeg or allspice to the apple mixture along with the cinnamon. For a lighter version, use reduced-fat cream cheese and sugar-free whipped topping.
Serving suggestion
This dip pairs perfectly with graham crackers, vanilla wafers, pretzels, or apple slices. I like serving it in a shallow dish so everyone can scoop easily. It’s also great on a dessert board alongside other small bites for parties or family get-togethers.
Storage
Store leftover Apple Pie Dip in an airtight container in the refrigerator for up to 3 days. Keep the apple topping and cream cheese base separate if you plan to make it ahead of time; assemble just before serving for the best texture and flavor.
If you try this recipe please comment and rate it below, I love hearing from you!
Apple Pie Dip
- Total Time: 30 minutes
- Yield: 8–10 1x
Description
This Apple Pie Dip features tender Granny Smith apples cooked with brown sugar and cinnamon, then layered over a sweet cream cheese base. It’s best served with graham crackers, cookies, or pretzels for dipping, making it an interactive dessert everyone will enjoy.
Ingredients
- 3 to 4 Granny Smith apples
- juice from 1/2 lemon (about 1 1/2 tablespoons)
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup water
- 2 tablespoons cornstarch
- 8–ounces cream cheese, room temperature
- 4–ounces Cool Whip
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
- Peel and dice the apples into small, even pieces.
- In a large bowl, toss the apples with lemon juice, brown sugar, and cinnamon until evenly coated.
- Heat a large pan over medium-high heat. Add the apple mixture and water, then stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes, or until the apples are tender.
- Remove a few tablespoons of the liquid from the pan and stir it with the cornstarch until smooth.
- Pour the mixture back into the pan and cook for 2–3 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and let the apple mixture cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add Cool Whip, powdered sugar, and vanilla extract, and beat until creamy and well combined.
- Spread the cream cheese mixture evenly into a serving dish. Spoon the cooled apple pie filling over the top.
- Serve immediately, or chill until ready to serve. Enjoy with graham crackers, cookies, or pretzels for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 28.5 g
- Sodium: 84.1 mg
- Fat: 9.4 g
- Carbohydrates: 32.9 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 23.1 mg
