This dip is fast and easy to prepare. It can be used with fresh fruit, or as a spread on toast. It can be prepared in advance and refrigerated for a day or two in advance. Let it soften slightly at room temperature before serving if refrigerated.
Servings: 1cup / [i]250 ml[/i]
Author: Mary Gillespie
1/4cup/ 60 ml salted butter
1/4cup/ 60 ml brown sugar
1/2teaspoon/ 2.5 ml vanilla
4oz/ 113 g cream cheesesoftened
In small saucepan, melt butter and brown sugar together over medium-low heat.
When the mixture starts to bubble, turn heat to low and cook for 2-3 minutes. It should be slightly thick and a rich butterscotch brown color. Stir frequently as it cooks to prevent burning.
Stir in vanilla and remove pan from heat and let mixture cool to room temperature.
While butterscotch is cooling, beat cream cheese until smooth.
Add cool butterscotch and beat until thoroughly blended.