Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1/4 cup caramel topping
optional: extra caramel and dash of coarse salt for topping
(see tips below)
DIRECTIONS:
1: Mix cream cheese, marshmallow creme and caramel topping with electric mixer or by hand in medium bowl until mixed well and no lumps remain. Refrigerate 1 hour before serving.
Optional: Drizzle additional caramel on top of dip and sprinkle with sea salt before serving, if desired.
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Darlene’s Tips: To soften the cream cheese, just leave it at room temp for about an hour. In a hurry? Pop it in the microwave in a glass bowl and heat for 10 second intervals, checking after each, until softened (don’t let it get hot, just soft). You can use caramel syrup if you don’t have the thicker topping. Or you can skip the caramel and just make the cream cheese marshmallow dip and leave it plain or use chocolate topping or any flavor topping. You could even try using 1/4 cup of any flavor of jelly or jam. Perfect for dipping fruit or spread on crackers. This might also make an unusual yet super delish frosting for cookies, cakes or brownies!
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