Pecan pie dip has all the flavors of classic pecan pie in an easy, crowd-friendly dip! With layers of creamy cheesecake-style dip and a buttery caramel pecan topping, it only takes about 15 minutes of prep and is perfect for holiday entertaining.
This Pecan Pie Dip is the ultimate make-ahead dessert or appetizer for fall gatherings! It combines the rich, nutty flavor of pecan pie with the creamy sweetness of a no-bake cheesecake dip.
It’s the perfect appetizer or quick dessert for Thanksgiving or any holiday party. It’s also easy to prepare ahead of time and is guaranteed to disappear fast. Serve it with graham crackers, vanilla wafers, pretzels, or apple slices for a sweet treat that everyone will love. Whether you’re hosting a crowd or looking for something simple and delicious, this dip is pure deliciousness in a bowl.
Ingredient notes and substitutions
- Cream cheese: I recommend using full-fat cream cheese for the creamiest dip. You could also use 1/3-less fat cream cheese, but I don’t recommend using fat-free cream cheese in this recipe.
- Butter: I use salted butter.
- Pecans: I use plain (unsalted) pecans.
- Caramel: You’ll want a thick caramel sauce, not a thin caramel topping for this recipe. You can make homemade caramel sauce if you prefer. If using this recipe to make caramel sauce, omit any additional salt in the recipe.
How to make pecan pie dip
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add the cream cheese, cream, and vanilla to a medium bowl. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
Step 2: Add the powdered sugar and salt, and beat until combined.
Step 3: Spread the cream cheese mixture into a 9-inch pie plate. Cover and chill while you prepare the topping.
Step 4: Add the butter to a small skillet and melt over medium-low heat.
Step 5: Stir in the pecans, and cook, stirring the entire time, until toasted and fragrant, about 2-3 minutes. Remove from heat.
Step 6: Add the caramel sauce, and toss to coat the pecans. Let cool for 5 minutes.
Step 7: Spread the caramel/pecan mixture over the center of the cream cheese mixture. Cover, and chill for at least 4 hours or overnight.
Step 8: Set out to let come up slightly in temperature before serving. Serve with dippers like graham cracker dippers, pretzels, apple slices, Nilla wafers, or Biscoff cookies.
Recipe Tips!
- Make ahead: You can make the dip up to 24 hours ahead of serving. If making ahead, I recommend setting the dip out at least 10-15 minutes before serving to let it come up a bit in temperature.
- Serving warm: You can serve the dip with the warm topping, but it will be quite a bit messier.
Storage
Store any leftover dip in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Pecan Pie Dip
Ingredients
- 8 ounces full-fat cream cheese softened
- 1 tablespoon heavy cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- pinch or two of salt
- 1 tablespoon butter
- 1 cup pecan halves
- 10 ounces caramel sauce not caramel topping
- Graham cracker dippers pretzels, apple slices, cookies
Instructions
- Add the cream cheese, cream, and vanilla to a medium bowl. Beat until smooth and well combined, scraping down the sides of the bowl as needed.8 ounces full-fat cream cheese, 1 tablespoon heavy cream, 2 teaspoons vanilla extract
- Add the powdered sugar and salt, and beat until combined.1 cup powdered sugar, pinch or two of salt
- Spread the cream cheese mixture into a 9-inch pie plate.
- Cover and chill while you prepare the topping.
- Add the butter to a small skillet and melt over medium-low heat.1 tablespoon butter
- Stir in the pecans, and cook, stirring the entire time, until toasted and fragrant, about 2-3 minutes.1 cup pecan halves
- Remove from heat.
- Add the caramel sauce, and toss to coat the pecans. Let cool for 5 minutes.10 ounces caramel sauce
- Spread the caramel/pecan mixture over the center of the cream cheese mixture.
- Cover, and chill for at least 4 hours or overnight.
- Set out to let come up slightly in temperature before serving.
- Serve with dippers like graham cracker dippers, pretzels, apple slices, nilla wafers, or biscoff cookies.
Notes
- Cream cheese: I recommend using full-fat cream cheese for the creamiest dip. You could also use 1/3-less fat cream cheese, but I don’t recommend using fat-free cream cheese in this recipe.
- Butter: I use salted butter.
- Pecans: I use plain (unsalted) pecans.
- Caramel: You’ll want a thick caramel sauce, not a thin caramel topping for this recipe. You can make homemade caramel sauce if you prefer. If using this recipe to make caramel sauce, omit any additional salt in the recipe.
- Nutrition values are estimates.
Nutrition
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