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BBQ Pecan and Cabot Habanero Cheddar Dip
Made this....was delicious and didn't last long at all at the party! The perfect kick to it too!!by Danielle on 01/27/2013
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Nutrition Analysis
| Calories | 243 |
| Total Fat | 23g |
| Saturated Fat | 10.5g |
| Cholesterol | 56mg |
| Sodium | 235mg |
| Carbohydrates | 4g |
| Dietary Fiber | 1g |
| Protein | 7.5g |
| Calcium | 179mg |
Makes about 2 3/4 cups or 11 servings
Ingredients:
2 tablespoons Cabot Unsalted Butter
1/2-3/4 cup chopped pecans, plus another 1/4 cup for garnish
2-3 tablespoons barbecue or gluten-free barbecue sauce
1 (8-ounce) package Cabot Vermont Premium Cream Cheese, softened
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Hot Habanero Cheddar, grated (about 1 cup)
1/2 cup Cabot Regular Sour Cream
Directions:
1. Preheat oven to 350°F.
2. In small saucepan, melt butter. When hot but not bubbling, add 1/2 to 3/4 cup pecans and cook, stirring, until lightly browned, 1 to 2 minutes.
3. Turn off heat and stir in barbecue sauce until well blended.
4. In large bowl or food processor, blend cream cheese, both cheddars and sour cream. Stir in pecan mixture.
5. Spoon into baking dish and bake for 15 to 20 minutes or until hot and bubbly. (Alternatively, heat in crockpot, double boiler or microwave.) Serve topped with remaining chopped pecans.
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