Try this dip with sliced green apple, toasted rustic bread, or crackers.
Recipe information
Yield
serves 12
Ingredients
1 1/2 cups pecan halves
3 tablespoons unsalted butter, melted
3 tablespoons packed light-brown sugar
1 1/2 teaspoons coarse salt
1/4 teaspoon plus a pinch of cayenne pepper
2 packages (8 ounces each) cream cheese, room temperature
8 ounces extra-sharp white Cheddar cheese, grated
1/4 cup heavy cream
2 scallions, white and pale-green parts only, thinly sliced
Preparation
Step 1
Preheat the oven to 350°F. Put pecans, butter, brown sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper into a medium bowl; toss to combine. Spread in a single layer on a rimmed baking sheet. Bake until fragrant and sugar has melted, about 5 minutes. Let cool completely.
Step 2
Process cream cheese, cheddar, and cream in a food processor until well combined. Transfer to a medium bowl. Stir in scallions, remaining 1/2 teaspoon salt, and remaining pinch of cayenne.
Step 3
Spoon cheese mixture into 2 round baking dishes (6 to 7 inches in diameter and about 1 inch deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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