Warm cheese and glazed pecan dip
Instructions:
- Try this dip with sliced green apple, toasted rustic
bread, or crackers.
- 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
- Preheat the oven to 350F. 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.
- 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.
- 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.