Pecan Pie Dip

Pecan pie dip is an easy appetizer or dessert that has all the flavor of classic pecan pie in a 15-minute, crowd-friendly dip!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 5

Chill 4

Total Time 4 15

Servings servings

Calories 273kcal

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.

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.