Butterscotch-Rum Dip

Butterscotch-Rum Dip

Here’s a great dip with well-blended flavors of butterscotch and rum. Add some crunch with toasted walnuts and serve this dip with apple and pear wedges – a hit at your party!

Prep Time



Total Time






packages (11 ounces each) butterscotch-flavored chips (4 cups total)
cup evaporated milk
cup walnuts, toasted and finely chopped
tablespoons rum
Apple and pear wedges, for serving, if desired
  1. Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
  2. Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
  3. Serve with apple and pear wedges. Dip will hold up to 2 hours.
Makes 3 cups dip
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Rum and butterscotch flavors blend nicely together. If you prefer not to use rum, however, add 2 teaspoons of rum extract. Or you can leave out the rum to make a delicious, nutty butterscotch dip-the choice is yours.
Leftover dip? No problem. It keeps well in the refrigerator. Warm it andpancakes or waffles. Top a slice of apple pie, pound cake or angel food cake with a scoop of ice cream, and pour warm butterscotch sauce over the top. In fact, this dip is so delicious, you might just want to make a batch to keep on hand.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 90
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 4g,),
  • Cholesterol 0mg;
  • Sodium 15mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.