The “Mac” is an Ontario classic, discovered by John McIntosh on a farm near Morrisburg in the early 1800’s. It has a tart flavour which sweetens as it ripens. Firm and crisp with a white, juicy flesh, it’s ideal for eating fresh. Unpeeled, the McIntosh also makes a lovely pink applesauce. Because of its high water content, it is not recommended for baking unless you prefer a very soft apple pie. If that is you, bake away!
Pair that new crisp Mac with this apple dip! Quick and simple, yet delicious.
APPLE BRICKLE DIP
- 1 pkg. (8 oz or 250 gr) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup Skör bits
Beat cream cheese, sugar and vanilla until smooth. Stir in sour cream. Fold in Skör bits just
before serving. Sprinkle a few on top for garnish. Serve with sliced apples.
*note* It can be made ahead to the point where the Skör bits are folded in.
