- Bowl or mold to shape dip
- 2 apples, finely diced (we used honey crisp)
- 1 cup Sprite
- 1 cup toasted pecans, chopped
- 1 can Dulce de Leche
- 2 bags Cheddar & Parmesan Brazilian Cheese Bread
- 1 pound cream cheese
- Non-stick cooking spray
Preheat oven to 400F.
Place diced apples in a bowl and cover with sprite. This keeps the apples from browning.
Drain apples after 20 minutes.
In a large bowl, whisk cream cheese until soft. Add apples and mix well.
Heat Dulce de Leche until warm and set aside.
Spray your bowl or mold with non-stick spray and press dip into it. Turn out onto the plate.
Drizzle warm Dulce de Leche over the top of the dip and cover with toasted pecans and chill.
While dip is chilling, bake Cheese Bread per the directions on the package. Place baked bites around the dip and serve.