Sunday Night® Caramel Pecan Dip
This dip comes together so quickly that it’s easy to fit into any party. It tastes like a caramel pecan cheesecake that took all day to make. But with Sunday Night Caramel Sauce, it can be ready to enjoy in just a few minutes.
Category
Specialties
Servings
20 appetizer portions
Prep Time
10 minutes
Author:
Eileen Gannon
Ingredients
16 ounces (452 grams) cream cheese, softened
⅔ cup (157 grams) brown sugar
6 tablespoons (90 ml) heavy cream
1 teaspoon pure vanilla extract
1 cup (132 grams) chopped pecans, toasted
½ cup (142 grams) Sunday Night Sea Salt Caramel Sauce
dippers, such as fresh apple slices, pretzels, shortbread cookies, potato chips and graham crackers
Made with
Directions
In a large bowl of a mixer fitted with a paddle beater, beat the cream cheese and brown sugar on medium speed until smooth and no lumps remain.
Beat in the heavy cream and vanilla and beat until smooth. Spoon into a shallow serving dish, like a 9-inch pie plate.
Remove the lid from the jar of Sunday Night Sea Salt Caramel sauce and warm for 30 seconds in the microwave. Stir the sauce in the jar with a small spoon. Spoon ½ of the jar over the top of the dip.
Sprinkle evenly with toasted pecans. Serve immediately with your choice of dippers.
Tips From Eileen
The dip can be made up to a day ahead. Store covered in the refrigerator and remove an hour before serving to allow the dip to come to room temperature and to soften the caramel.
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