Pecan Pie Dip

Directions

Pecan Caramel Sauce

1. Step 1 complete

   In a small saucepan, heat the butter and oil over medium-low heat until butter is melted. Add brown sugar and stir until incorporated. Cook on medium-low, stirring frequently, until sugar is dissolved and mixture starts to bubble. In a measuring cup, whisk together cream, ¼ cup water, cornstarch, vanilla, and salt and carefully pour mixture into the saucepan. Whisk frequently until caramel begins to thicken, about 3 minutes. Remove from heat, stir in the toasted pecans, and allow to cool for 30 minutes.

Dip

1. Step 2 complete

   In the bowl of a stand mixer fitted with a 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, powdered 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.

Nut Crunch

1. Step 3 complete

   Preheat the oven to 350°F. Spread chopped pecans and crushed Hint of Sea Salt Nut-Thins® on a baking sheet lined with parchment. In a small bowl, whisk together brown sugar, cinnamon, and hot water until sugar dissolves, 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.

Assemble

1. Step 4 complete

   When 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 Pecan Nut-Thins® to dip.