Warm Cheese And Glazed Pecan Dip Recipes

Steps:

• Preheat oven to 350 degrees.
• Put pecans, butter, brown sugar, 1 teaspoons salt, and 1/4 teaspoons 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 food processor until well combined. Transfer to medium bowl. Stir in scallions, remaining 1/2 teaspoons salt, and remaining pinch cayenne pepper.
• Spoon cheese mixture into 2 round baking dishes (6-7" in diameter and about 1" deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.

Steps:

• 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.
• 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.

Steps:

• Preheat oven to 325°F
• Combine the first six ingredients in a medium bowl. Fold in sour cream. Place in a small ovenproof dish and top with pecans.
• Bake for 15 minutes until dip begins to bubble.

Steps:

• Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a small bowl, stir together the sugar and cinnamon.
• Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
• Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
• Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
• While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
• Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
• Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
• Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
• Enjoy!