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!

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

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

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.