Hot Pecan Dip (Dipstock)

I was so excited to cook up some dips from my Goode & Gooseberry Patch Project for The Saucy Dipper’s Dipstock!

I discovered this gem of a site when she dropped by GOODEness Gracious to let me know that she shared my Pumpkin Dip with her readers and I have just loved her site ever since! So, when I heard she was having a week long celebration of dip–dubbed Dipstock, I was totally game!

I knew I was going to have meeting today so I whipped up three of my project recipes: Hot Pecan Dip (middle), Zesty Bacon Dip (right) and Creamy Dijon-Ham Spread (left). 

I love feeding my colleagues… keeps ’em happy and lessens the amount of calories my thighs consume while cooking my way through this project…just sayin’

I will share the other two dips in a later post, but tonight let’s focus on the Hot Pecan Dip… Yum!

Ya start by cutting up a little package of beef

And tossin’ ‘er in a bowl with a softened block of cream cheese

Now add 1/4 cup of chopped green pepper

And one grated onion… ain’t it GRATE 😉

Now add 2 T of Milk

1/2 cup of sour cream and some pepper to taste

And mix ‘er up and put ‘er in a dish to bake –set aside

Now melt ya up 2 T Butter

Mix up with 1/2 cup chopped pecans with a little salt. Now toss on a pan and broil until toasted –stirring often… Truth be told you could broil these while making the dip. 

I wouldn’t recommend it though…just sayin’

I was a repeat offender. I burnt TWO batches… count them 1…2!

Thank heavens the third time was a charm or this “Hot Pecan Dip” was going to be “Hot Dip”.

Now, if you are going to serve right away, top your dip with your pecans and bake at 350 degrees for 20 minutes. If you are going to remove the dip from the baking dish to serve, you can just add the pecans after baking like I did (besides, I didn’t want to risk burning a third batch of nuts–that would just be NUTS… just sayin’)

Yummo!

Click here for more project recipes 

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