Brûléed Pazazz™ Apple Caramel Dip

8 ounces cream cheese, softened

¹/3 cup brown sugar

1 teaspoon pure vanilla extract

¹/8 teaspoon fresh grated nutmeg

Pinch of sea salt

1 tablespoon sugar in the raw

2 Pazazz apples, cored and wedged, for serving

In a small mixing bowl, combine cream cheese, brown sugar, vanilla, nutmeg and salt. Place mixture in a heat-proof crème brûlée dish or ramekin. Top with tablespoon of sugar in the raw.

Using a torch, melt the sugar and form a crispy top. Allow the dip to sit for at least 5 minutes before serving with apple wedges. Serves 8

Recipe by Chef Andrew Kintigh – Hy-Vee, Inc.