Best Butterscotch Dip Recipes

BUTTERSCOTCH FRUIT DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.

BUTTERSCOTCH-RUM DIP

Steps:

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

BUTTERSCOTCH FRUIT DIP

Steps:

• Combine all dip ingredients with an electric mixer until smooth.
• Chill.
• Serve with fresh fruit.

BUTTERSCOTCH FRUIT DIP

Steps:

• In a mini slow cooker, combine butterscotch chips and milk.
• Cover and cook on low for 45-50 minutes or until chips are softened, stir until smooth.
• Stir in pecans and rum extract.
• Serve warm with fruit to dip in it, such as apple and pear wedges.

BUTTERSCOTCH CARAMEL DIP

Steps:

• In medium saucepan, heat ingredients over medium heat.
• Cook until mixture thickens, about 10 minutes.
• Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

BUTTERSCOTCH DIP

Steps:

• In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat.

PAULA DEEN'S BUTTERSCOTCH FRUIT DIP

Steps:

• Combine all the ingredients in a small saucepan over medium heat.
• Once melted, transfer to a bowl and serve with fresh fruit.

BUTTERSCOTCH FRUIT DIP

Steps:

• Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.

PAMPERED CHEF BUTTERSCOTCH DIP

Steps:

• Combine all in small bowl and mix until smooth.
• Chill.
• Serve with fresh fruit.

COOKIE NUGGETS WITH BUTTERSCOTCH DIP

Steps:

• Cookie Nugget Batter: Combine the powdered sugar,water,corn syrup, butter and vanilla in a medium mixer bowl beat on low until blended. Beat on high until smooth. set aside.
• Dipping Sauce: Combine the instant pudding and the milk, in a medium bowl;whisk until blended. Add the honey and powdered sugar. Whisk until blended.
• Assembly: Dip cookie pieces or crackers or corn chips in the the cookie nugget batter; then roll in the peanuts or other nuts to coat. Dip coated cookie pieces into the sauce and enjoy!

BUTTERSCOTCH FRUIT DIP RECIPE

Steps:

• In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.
• Yield: about 3 cups.
• Originally published as Butterscotch Dip in Quick Cooking
• September/October 2004, p17
• Nutritional Facts
• serving (1/4 cup) equals 197 calories, 13 g fat (7 g saturated fat), 6 mg cholesterol, 32 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
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FAT FREE BUTTERSCOTCH WHIP DIP

Steps:

• Make pudding according to box directions omitting 1/2 cup of milk. Use electric beater for fast results.Make sure to get all lumps out.
• Mix vanilla cinnamon and cool whip to pudding. I found folding in a little at a time works best.Fluff up with beater.
• Set in fridge for 2 hours or overnight(If left overnight flavors blend well.
• Serve with sliced apples,salted pretzel sticks,cubed pound cake or angel food cake,snackwell shortbread cookies. Makes a wonderful display for showers and holiday buffets.
• If you want to be extra naughty you can drizzle low fat carmel sauce for decoration.Or add a shot of butterscotch shnappes if you want to be really evil !
• Enjoy.

BUTTERSCOTCH APPLE DIP

Steps:

• In heavy saucepan, over low heat, combine sweetened condensed milk, chips, and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon. Serve warm with apple wedges for dipping. Refrigerate leftovers. To Reheat: In a small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through. Tip: Can be served warm over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. Microwave: In a 1-quart glass measure, combine sweetened condensed milk, chips, and salt. Microwave on full power (high) 3 to 3 1/2 minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.