This Pecan Pie Inspired Goat Cheese Dip is the perfect sweet-and-savory fall appetizer, combining creamy whipped goat cheese with a caramelized brown sugar pecan topping. Serve it with La Panzanella Rosemary crackers for an easy, crowd-pleasing dip that's sure to be the star of any holiday gathering!
Why You'll Love it:
No lie, you're going to be obsessed with this Pecan Pie-Inspired Goat Cheese Dip.
Imagine all the creamy, tangy goodness of goat cheese meeting that rich, caramelized pecan topping we all know and love from pecan pie.
It's the kind of fall dip that checks all the boxes—warm, gooey, just the right amount of sweet and savory, and oh-so-easy to make.
We’re whipping up cream cheese and goat cheese into this ultra-fluffy base that bubbles up perfectly in the oven, then finishing it with a buttery, brown-sugar pecan topping that’ll have everyone scooping it up like there's no tomorrow.
And let’s talk about that crunchy bite you get when you pair it with La Panzanella Rosemary Croccantini.
The rosemary adds this herby note that plays so well with the sweet-savory balance in the dip.
It’s basically a guaranteed hit for any fall gathering—perfect for watching football, Thanksgiving, or even a cozy night in with a glass of wine.
This pecan pie dip is warm, indulgent, and incredibly easy to throw together.
Trust me, it’ll be the dish that disappears first at any holiday gathering! I hope y'all love it as much as I do!
Ingredients & Substitutions
- Goat Cheese - This tangy, creamy goat cheese is the star of the show, giving the dip its fluffy texture and signature flavor. If goat cheese isn't your thing, you can swap it out for cream cheese, ricotta, feta, or even a mix of mascarpone and cream cheese for a milder taste with that same rich, velvety texture.
- Cream Cheese: Not into cream cheese? Try full fat greek yogurt!
- Pecans - These add that iconic nutty, crunchy pecan pie goodness! If you’re out of pecans, you could easily substitute with walnuts or hazelnuts. Just be sure to toast them first to bring out their full, delicious flavor.
- Butter - Butter is what makes the caramelized topping rich and luscious. You can use salted or unsalted, but if you want a bit of extra balance, salted butter works great here! Dairy-free? Try a vegan butter for a similar effect. If you're using unsalted butter, just add an extra pinch of salt.
- Brown Sugar - The brown sugar melts down with the butter to create that caramel sauce we all know and love. You could also use coconut sugar or maple syrup if you prefer a more natural sweetener, though it will change the flavor a bit.
- Cinnamon - Cinnamon adds a touch of warmth and spice to the topping. Feel free to experiment here—nutmeg or even a pinch of allspice could add a fun twist!
- La Panzanella Rosemary Croccantini Crackers - These rosemary crackers are the perfect pairing, adding an herby crunch to balance the creamy, sweet dip. You can substitute with any crispy cracker or even toasted baguette slices if you prefer a more neutral base.
How to Make it
- Preheat your oven to 400°F. This step is key to get that creamy, bubbly texture, so give your oven a little time to reach the perfect temperature before popping the dip in. But leave it in too long and it could get grainy!
- Whip the cheeses. In a medium mixing bowl, add the softened cream cheese and goat cheese. Use an electric mixer to whip them together for about a minute until they’re smooth, creamy, and fluffy. This step adds a lot of lightness to the dip, making it extra dippable and irresistible.
- Pour and bake. Pour the whipped cheese mixture into a small, oven-safe dish. If you have a cast iron pumpkin or a cute seasonal baking dish, now’s the time to show it off! Aim for something around 6-8 inches wide. Bake the cheese for 15-20 minutes or until it’s puffed up and starting to bubble around the edges.
- Make the candied pecan topping. While the cheese is in the oven, toast the pecans in a small saucepan over medium heat. Once toasted, remove the pecans and set them aside. Give the pan a quick wipe to keep any burnt bits out of the topping. Add butter and brown sugar to the same pan and let them melt together, creating a sweet, rich sauce. Once the brown sugar is fully melted, stir in the toasted pecans and cinnamon. Let everything get all cozy together for that irresistible pecan pie flavor.
- Finish and serve. Pour the warm, candied pecan topping over the baked goat cheese dip, letting it coat every inch of that creamy, tangy base. Serve immediately with La Panzanella Rosemary Croccantini crackers and dig into the perfect sweet-meets-savory fall appetizer!
What goes with it?
I love serving this pecan pie inspired goat cheese dip with some hearty Fall dinners. Here are a few of my favorite recipes:
- Beefy Baked Ziti with Mozzarella Eyeballs (Spooky Halloween Pasta Recipe)
- Trader Joe's Pumpkin Gnocchi with Caramelized Onion Sauce
- Dutch Oven Beef Stew Recipe with Lipton Onion Soup Mix
- 4 Ingredient Creamy Tomato Pasta Recipe with Sausage & Boursin Cheese
Recipe
Pecan Pie Goat Cheese Dip
Ingredients
- 1 8 oz block Cream Cheese room temp
- 1 8 oz log Goat Cheese room temp
- ½ cup Pecans roughly chopped
- ½ stick Salted Butter
- ½ cup Brown Sugar
- ½ teaspoon Cinnamon
- 1 6 oz package La Panzanella Rosemary Croccantini Crackers
Instructions
- Preheat oven to 400F degrees.
- Add cream cheese and goat cheese to a bowl and whip for 1 minute or until smooth, creamy, and fluffy. Pour into a small cast iron pumpkin or oven safe baking dish (about 6-8” wide).
- Bake for 15-20 minutes or until goat cheese is puffy and bubbling.
- During the last few minutes in the oven, make the topping. In a small sauce pan over medium heat, toast the pecan pieces then remove them, set aside, and wipe out the pan to remove any bits.
- Next, melt butter and brown sugar. Let the mixture simmer and once the sugar has melted into the butter, add in the toasted pecan pieces and cinnamon.
- Pour the candied pecan mixture over the warm goat cheese and serve with La Panzanella crackers.
