Fruit Dip with Caramel Sauce
You’ll feel like a hero making this incredible fruit dip with cream cheese and caramel sauce! It’s beyond delicious, and it is so versatile to use from breakfast to dessert.
I share about and partner with only the most fabulous brands. The wonderful folks at California Prunes sponsored this blog post.
A Lovely Thought from Teri on Fruit Dip
This fruit dip is made with an incredible homemade caramel sauce and of course, my favorite secret ingredient, California Prunes. They are a magic elixir in their own right, and they really bring this fruit dip to the next level.
Everyone in the kitchen helped me perfect this caramel sauce, which creates the basis of this fabulous dip. I was so intimidated at first, but we developed this incredibly silky caramel sauce that pairs perfectly with the prunes. Once you have this delicious fall caramel prune sauce, you can put it on anything from ice cream, to toast, to yogurt, to oatmeal. Or, my absolute favorite: combine it with cream cheese for an unbelievable fruit dip.
The fruit dip is just as versatile as the caramel prune sauce! Spread it on toast or a bagel, put it on top of waffles or pancakes, add it to some ice cream, pair it with some banana bread, the options are endless!
Why You Should Cook with Prunes
Prunes are incredible in so many recipes. They add a depth of flavor, a punch of sweetness, and a fabulous texture. It is the kind of magic elixir that makes you feel so good when you eat it.
In addition to this fruit dip with cream cheese, I love using prunes in so many recipes, including this old school cheese ball, these cheeseburger sliders, and gluten free blondies. I am so amazed at how many ways prunes have enhanced my recipes over the years.
Ingredients and Variations
- Pitted dried California prunes
- Water
- Granulated sugar
- Salted butter
- Heavy whipping cream
- Vanilla
- Salt
- Cream cheese
I absolutely loved making my own caramel sauce, but you can certainly use your favorite store bought brand instead to blend with the prune puree and create this fruit dip.
How to Make Fruit Dip with Cream Cheese
Step 1: Make Prune Reduction
In a small saucepan over medium heat, add the chopped prunes and 1/2 cup water. Simmer until the water has completely reduced and the prunes are soft, about 5-7 minutes. Let cool slightly, then place in a blender or food processor to create a spoonable prune sauce, adding more water by the tablespoon as you process the sauce if needed. You want the prunes to be as well-pureed and smooth as you can get them. Set aside.
Add the sugar and remaining ¼ cup water to the pot and give it a quick stir so that everything is combined and the sugar is in a flat layer. Try to not have sugar on the sides of the pot!
Step 2: Make Caramel Sauce
Turn the heat on to medium and cook, unstirred, until the sugar is fully dissolved. The sugar and water mixture will go from cloudy to clear and then start to bubble. Keep cooking, swirling the pot on the burner occasionally, until the color is amber or golden, like honey. This has taken me between 10-15 minutes, but it might take less time or more depending on your stove or pot!
Teri Tip: Don’t step away from the stove! Caramel can go from golden to burnt in a heartbeat.
Whisk in 1 tablespoon of butter until completely melted. Continue adding the butter, one tablespoon at a time, whisking to incorporate. The caramel will start to bubble but this is normal! Keep whisking! Remove the pot from the heat and whisk in the heavy cream until fully incorporated. Whisk in the vanilla and salt. Set aside and let cool then transfer to a jar.
See the recipe below for more tips on making your own caramel!
Step 3: Combine to make the Caramel Prune Sauce
Add ½ cup of the caramel to the prune sauce in a blender or food processor and blend until silky. Add a tablespoon or two of water, if needed for desired consistency, and continue blending until everything is incorporated and fully combined. Store in an airtight container and in the fridge, and spread it on toast, swirl it into Greek yogurt, drizzle over an iced latte, spoon onto an apple crumble, or my favorite, turn it into a fruit dip.
Step 4: Make Fruit Dip
To a large bowl with a hand mixer or food processor, add the cream cheese and the caramel prune sauce, and mix until smooth and creamy. Enjoy immediately or store in the fridge in an airtight jar. It would be delicious spread on a bagel as a fall treat!
For a layered dip, spoon the dip into a wide, shallow bowl and smooth out into an even, flat layer. Top with pretzels and drizzle with leftover caramel. Serve with apple slices and more pretzels!
Storage
Store leftover caramel prune sauce and fruit dip with cream cheese in the fridge in an airtight container. If you are using the caramel sauce, you can heat it gently on the stove. The fruit dip is delicious right out of the fridge!
Check Out These Other Easy Dessert Recipes!
- Deliciously Easy Blueberry Compote
- The Best Ice Cream Toppings For A Sundae Bar
- Gluten Free Chocolate Orange Cupcakes
- Holiday Orange Gluten-Free Bundt Cake
If you make your own Fruit Dip with Caramel Sauce, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Fruit Dip with Caramel Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Diet: Gluten Free
Description
Make this Fruit Dip for a delicious snack or dessert!
Ingredients
Fall Caramel Prune Sauce:
- 1/2 cup pitted dried California prunes, finely chopped
- 1/2 cup and 1/4 cup water
- 1 cup granulated sugar
- 6 tablespoons salted butter, cut into 6 pieces, at room temperature
- 1/2 cup heavy whipping cream, at room temperature
- 1 teaspoon vanilla
- Pinch of salt
*You can also use store bought caramel to blend with the prune reduction as a shortcut to deliciousness.
Fruit Dip:
- 1 8-ounce package cream cheese, at room temperature
- 6 tablespoons Fall Caramel Sauce
Layered Fruit Dip:
- Fruit Caramel Prune Dip
- Mini pretzels, gluten-free or regular
- Leftover caramel sauce, if you have any
- Apples, sliced
Instructions
Make the Caramel Prune Sauce:
- In a small saucepan over medium heat, add the chopped prunes and 1/2 cup water. Simmer until the water has completely reduced and the prunes are soft, about 5-7 minutes. Let cool slightly, then place in a blender or food processor to create a spoonable prune sauce, adding more water by the tablespoon as you process the sauce if needed. You want the prunes to be as well-pureed and smooth as you can get them. Set aside.
- Add the sugar and remaining ¼ cup water to the pot and give it a quick stir so that everything is combined and the sugar is in a flat layer. Try to not have sugar on the sides of the pot!*
- Turn the heat on to medium and cook, unstirred, until the sugar is fully dissolved. The sugar and water mixture will go from cloudy to clear and then start to bubble. Keep cooking, swirling the pot on the burner occasionally, until the color is amber or golden, like honey. This has taken me between 10-15 minutes, but it might take less time or more depending on your stove or pot! Keep an eye on this as it could burn in a matter of seconds.
- Teri Tip: Don’t step away from the stove! Caramel can go from golden to burnt in a heartbeat.
- Whisk in 1 tablespoon of butter until completely melted. Continue adding the butter, one tablespoon at a time, whisking to incorporate. The caramel will start to bubble but this is normal! Keep whisking!
- Remove the pot from the heat and whisk in the heavy cream until fully incorporated. Whisk in the vanilla and salt. Set aside and let cool then transfer to a jar.
- Teri Tip: If you notice any chunky bits or crystalized sugar, don’t fret! Put it back on the burner on low heat and whisk, whisk, whisk! The sugar should fully dissolve, leaving you with a smooth sauce. And if after that there’s a stubborn piece that just won’t break down? It’s okay! You can pass the sauce through a fine-mesh strainer before transferring to a jar or just take it out.
- Add ½ cup of the caramel to the prune sauce in a blender or food processor and blend until silky. Add a tablespoon or two of water, if needed for desired consistency, and continue blending until everything is incorporated and fully combined. Store in an airtight container and in the fridge
- This rich and cozy caramel sauce is so versatile. Spread it on toast, swirl it into Greek yogurt, drizzle over an iced latte, spoon onto an apple crumble, or my favorite, turn it into a fruit dip.
*Skip steps 2-7 if you are using store bought caramel sauce!*
Make the Fruit Dip:
- To a large bowl with a hand mixer or food processor, add the cream cheese and the caramel prune sauce, and mix until smooth and creamy. Enjoy immediately or store in the fridge in an airtight jar.
- Make Layered Fruit Dip: Spoon the dip into a wide, shallow bowl and smooth out into an even, flat layer. Top with pretzels and drizzle with leftover caramel. Serve with apple slices and more pretzels!
Nutrition
- Serving Size:
- Calories: 241
- Sugar: 13.8 g
- Sodium: 428.6 mg
- Fat: 19.5 g
- Carbohydrates: 15.5 g
- Protein: 2.2 g
- Cholesterol: 49.5 mg
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