Butterscotch-Rum Dip

  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 3

Ingredients

Ingredients

2
packages (11 ounces each) butterscotch-flavored chips (4 cups total)
2/3
cup evaporated milk
2/3
cup walnuts, toasted and finely chopped
2
tablespoons rum
Apple and pear wedges, for serving, if desired

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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