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Butterscotch-Rum Dip

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Betty Crocker Kitchens
Updated Sep 17, 2010
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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!

Butterscotch-Rum Dip

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 3
  • Ingredients 5
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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

Instructions

  • Step 
    1
    Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
  • Step 
    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.
  • Step 
    3
    Serve with apple and pear wedges. Dip will hold up to 2 hours.

Nutrition

90 Calories
5g Total Fat
1g Protein
10g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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