The Bayfield Apple Fest is coming up the weekend of October 7, 8 and 9, time to get out all your favorite apple recipes.  May I suggest one to add to your cache?  Taste of Home adds the unusual taste of almond brickle and English toffee to make a dip that won't stay in the bowl for long.

It's a tradition to travel to Bayfield, WI to enjoy the apple fest (schedule of events).  Along the way you get to view the autumn colored leaves and once you arrive you experience a charming small town bursting with vendors selling hand crafted gifts, music, art and best of all, food (almost everything apple, ever imagined).  There's apple squares, apple pie, apple cider, apple crisp and apple brats.  One of our local restaurants, Farley's Family Restaurant has been known to serve apple battered onion rings.  Creativity at Apple Fest is abundant and appreciated.  We usually go home with a couple bags of apples and I start my Fall baking with my favorite Easy Apple Turnovers.  This year, I'm on the quest for apples to make Taste of Home's Apple Brickle Dip.  I'm hoping to make it an alternative to the usual Carmel option.

1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
3 medium tart apples, cut into chunks


Beat together the cream cheese, both sugars and vanilla. Once it's smooth, fold in the brickle chips. Serve with cool, crisp apples. Refrigerate any leftovers. Yield: 2 cups.

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