BBQ Pecan & Cabot Habanero Cheddar Dip

Name: BBQ Pecan & Cabot Habanero Cheddar Dip
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 tablespoons Cabot Unsalted Butter½ - ¾ cup chopped pecans; plus another ¼ cup for garnish2-3 tablespoons barbecue or gluten-free barbecue sauce1 (8-ounce) package Cabot Vermont Premium Cream Cheese; softened4 ounces Cabot Seriously Sharp Cheddar; grated (about 1 cup)4 ounces Cabot Hot Habanero Cheddar; grated (about 1 cup)½ cup Cabot Sour Cream

– Makes about 2¾ cups or 11 servings –

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Ingredients

2 tablespoons Cabot Unsalted Butter
½ – ¾ cup chopped pecans, plus another ¼ 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)
½ cup Cabot Sour Cream

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Directions

PREHEAT oven to 350°F.

MELT butter in small saucepan. When hot but not bubbling, add ½ to ¾ cup pecans and cook, stirring, until lightly browned, 1 to 2 minutes.

TURN off heat and stir in barbecue sauce until well blended.

BLEND cream cheese, both cheddars and sour cream in large bowl or food processor. Stir in pecan mixture.

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.