Go Back

Pecan Pie Dip with Cream Cheese and Brown Sugar

Pecan pie dip pairs a smooth vanilla cream cheese base with a warm brown sugar and pecan topping. Chill it until set, then serve with broken graham crackers for an easy dessert dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Cooling and chilling 30 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the cream cheese dip
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
For the pecan topping
  • 2 tbsp unsalted butter
  • 0.33 cup light brown sugar packed
  • 0.25 cup heavy cream
  • 1 cup pecans chopped
  • 0.125 tsp salt
For serving
  • 1 box (14.4 oz) graham crackers broken into pieces

Equipment

  • 1 hand mixer
  • 1 8-inch pie plate
  • 1 small saucepan

Method
 

Make the cream cheese dip
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl with a hand mixer until smooth.
  2. Spread the cream cheese mixture in an 8-inch pie plate.
Make the pecan topping
  1. Melt the butter in a small saucepan over medium heat.
  2. Stir in the brown sugar and heavy cream until the sugar dissolves and the mixture bubbles, about 2 to 3 minutes.
  3. Remove the pan from the heat and stir in the pecans and salt.
  4. Let the topping cool for 10 minutes, until warm but not hot.
Assemble and serve
  1. Spoon the pecan topping over the cream cheese dip.
  2. Refrigerate for 20 minutes to set.
  3. Serve with the graham crackers.

Notes

Let the pecan topping cool until warm but not hot before spooning it over the dip so the cream cheese layer stays smooth. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the cream cheese texture may change. For a gluten-free option, serve with gluten-free graham crackers.