Description
A creamy, nutty dip that captures the flavors of pecan pie, perfect for scooping and sharing.
Ingredients
Scale
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt (about 1/8 teaspoon)
- 1 cup (100g) pecan halves, roughly chopped after toasting
- 1/4 cup (57g) unsalted butter (for topping)
- 1/2 cup (100g) packed light brown sugar (for topping)
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract (for topping)
- Pinch of salt (about 1/8 teaspoon, for topping)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a baking sheet.
- Spread pecan halves on the baking sheet and toast for 7 to 10 minutes until fragrant.
- Remove and let cool, then roughly chop 3/4 of the pecans.
- In a mixing bowl, cream together cream cheese and unsalted butter until smooth and fluffy.
- Add brown sugar, powdered sugar, vanilla, cinnamon, nutmeg, and salt, then mix until well combined.
- Gently fold in the chopped pecans.
- In a saucepan, melt unsalted butter and brown sugar for the topping, then stir in heavy cream and salt.
- Once thickened, remove from heat and stir in vanilla and remaining pecans.
- Transfer the creamy mixture to a serving dish and add the pecan topping.
- Cover and chill for 30 minutes before serving.
Notes
This dip is versatile; you can customize the flavor or make it dairy-free. Make it ahead of time for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Mixing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pecan pie dip, dessert dip, creamy dip