1 (8-ounce) package cream cheese, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 package almond Brickle chips or English toffee bits (use 7 1/2-ounces of a 10 ounce bag)
3 medium tart apples (I used red Rome apples)
1 (12-ounce) can lemon-lime soda
In a mixing bowl, beat the cream cheese, sugars and vanilla, fold in the Brickle chips.
Halve, core and slice the apples and soak in lemon-lime soda to keep them from darkening. Drain and lay the apple slices around the dip bowl.
Makes 2 cups.