Cranberry Cream Cheese Dip with Candied Pecans
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. If your family loves having cranberry sauce on the Thanksgiving table, double the cranberry part and voila!--you're doing double duty!
Ingredients
For the pecans:
- 1/2 tablespoon packed brown sugar
- 1/2 tablespoon water
- 1/8 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 cup pecan halves
For the dip
- 12 ounces fresh or frozen cranberries about 2.5 cups
- 2 serrano peppers seeded and finely chopped
- zest of 1 lime divided
- 1/4 cup sugar
- 1/8 teaspoon cloves
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup water
- 16 ounces 1/3 less fat cream cheese
Instructions
To prepare the pecans
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In a small bowl, combine brown sugar, water, vanilla, and cinnamon and set aside.
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In a small saucepan over medium heat, toast pecans about 3 minutes or until they give off a nutty aroma. Stir occasionally to prevent burning. Pour the sugar mixture over the pecans, stirring constantly for about 15 seconds, until the pecans are thoroughly coated. Immediately remove from the heat and spread on wax paper to cool. Once cooled, you can break the nuts apart, if needed. The pecans will be slightly sticky at first, but the coating hardens further within a few hours. You may use immediately or prepare in advance.
To prepare the cranberry sauce
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In a medium saucepan over medium-high eat, combine all the ingredients for the dip except for 1/2 the lime zest and the cream cheese. Bring to a boil then simmer about 10 minutes or until the sauce has thickened, stirring often.
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To assemble, spread the cream cheese evenly on a serving dish, top with warm cranberry sauce. Arrange pecans in single layer on top and garnish with remaining lime zest. Serve with crackers.