
Indulge in the creamy decadence of fall with this irresistible new spin on a classic favorite. Our Pecan Pie Dip a features a blend of cream cheese and Greek yogurt, swirled with homemade pecan-caramel sauce for a dreamy dessert that doubles as party fare. Blue Diamond Pecan Nut-Thins provide just the right amount of crisp to enhance every heavenly scoop. Simple to prepare and stunningly delicious, this dip is sure to be the highlight of your next gathering, as well as an anytime treat for pecan pie lovers.
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Ingredients
For The Pecan-Caramel Sauce
- 2 Tbsp.
unsalted butter
- 1 Tbsp.
grapeseed oil
- 1/2 c.
packed light brown sugar
- 1/4 c.
heavy cream
- 2 tsp.
cornstarch
- 1 tsp.
vanilla extract
- 1/8 tsp.
salt
- 2/3 c.
toasted pecan halves
For The Dip
- 1/4 c.
heavy cream
- 8 oz.
cream cheese, room temperature
- 1/4 c.
full-fat Greek yogurt
- 1/4 c.
confectioners’ sugar, sifted
- 1 tsp.
vanilla extract
For The Nut Crunch
- 1/3 c.
toasted pecans, roughly chopped
- 1/3 c.
crushed Blue Diamond Hint of Sea Salt Nut-Thins
- 3 Tbsp.
packed light brown sugar
- 1/2 tsp.
ground cinnamon
- 1 1/2 Tbsp.
hot water
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- Step 1Make the pecan-caramel sauce: In a small saucepan, heat the butter and oil over medium-low heat until butter is melted. Add the brown sugar and stir until incorporated. Cook on medium-low, stirring frequently, until the sugar is dissolved and the mixture starts to bubble. In a measuring cup, whisk together the cream, ¼ cup water, cornstarch, vanilla, and salt, then carefully pour into the saucepan. Whisk frequently until the caramel begins to thicken, about 3 minutes. Remove from heat, stir in the toasted pecans, and allow to cool for 30 minutes.
- Step 2Make the dip: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on high until stiff peaks begin to form, about 1 minute. Transfer to a bowl and set aside. Add the cream cheese, yogurt, confectioners’ sugar, and vanilla to the mixer bowl and beat until fully incorporated and slightly airy, about 2 minutes. Gently fold in the reserved whipped cream. Cover and transfer to the refrigerator for at least 30 minutes, or until ready to serve.
- Step 3Make the nut crunch: Preheat the oven to 350°. Spread the chopped pecans and crushed Blue Diamond Hint of Sea Salt Nut-Thins on a baking sheet lined with parchment paper. In a small bowl, whisk together the brown sugar, cinnamon, and hot water until the sugar is dissolved, then pour over the nut mixture and toss to combine. Bake until golden and toasted, about 10 minutes. Remove from the oven and allow to cool slightly. Crumble and set aside.
- Step 4When ready to serve, spoon half of the dip into a wide, shallow serving bowl. Evenly sprinkle on two-thirds of the nut crunch, then top with the other half of the dip. Spoon on the cooled pecan-caramel sauce and sprinkle the remaining half of the crunch on top. Serve with Blue Diamond Pecan Nut-Thins to dip.
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