Warm Butterscotch Dippers Food

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:

• 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 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.

HOT BUTTERSCOTCH

Steps:

• Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
• Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
• Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

BUTTERSCOTCH FRUIT DIP

Steps:

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

PAMPERED CHEF BUTTERSCOTCH DIP

Steps:

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

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.

HOT BROCCOLI DIP

Steps:

• Mix all ingredients together in a mixing bowl.
• I usually bake mine in a 9 inch pie plate- perfect fit.
• Bake for 20- 25 minutes or until heated through at 300F.
• Also- I usually add another 1/4 cup of cheddar and melt it on top of the dip.