Butterscotch Fruit Dip Recipe

Butterscotch Fruit Dip Recipe
Butterscotch Fruit Dip Recipe photo by Taste of Home
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Butterscotch Fruit Dip Recipe

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If you like the sweetness of butterscotch chips, you'll enjoy this warm rum-flavored fruit dip. I serve it with apple and pear wedges. It holds up for up to two hours in the slow cooker. —Jeaune Hadl Van Meter, Lexington, Kentucky
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 2 packages (10 to 11 ounces each) butterscotch chips
  • 2/3 cup evaporated milk
  • 2/3 cup chopped pecans
  • 1 tablespoon rum extract
  • Apple and pear wedges

Directions

In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit. Yield: about 3 cups.
Originally published as Butterscotch Dip in Quick Cooking September/October 2004, p17

Nutritional Facts

1/4 cup: 197 calories, 13g fat (7g saturated fat), 6mg cholesterol, 32mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 2 packages (10 to 11 ounces each) butterscotch chips
  • 2/3 cup evaporated milk
  • 2/3 cup chopped pecans
  • 1 tablespoon rum extract
  • Apple and pear wedges
  1. In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit. Yield: about 3 cups.
Originally published as Butterscotch Dip in Quick Cooking September/October 2004, p17

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