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.