Pecan Pie Goat Cheese Dip
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!
Video
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.
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