Email to Kim Shook      

Marlene's Warm Cheese Dip

Source of Recipe

Marlene at cookskorner.com


Recipe Introduction

Marlene says, "Originally from Martha Stewart Living, I modified this recipe to include lemon juice and tabasco and I chop the glazed pecans up instead of leaving them whole." This is delicious, gobbly, crowd around the baking dish, burn your mouth because you can't wait to eat it dip! I had some Cinnamon Pecans in the freezer, so I used them instead of making the pecans in the recipe.

List of Ingredients

GLAZED PECANS:
1 1/2 - 2 cups pecan halves
3 T butter, melted
3 T brown sugar
1 t kosher salt
1/4 t cayenne pepper

CHEESE DIP:
1 8oz package cream cheese
8 oz old or extra old white cheddar, shredded
1/4-1/2 cup heavy cream
2 green onions, finely chopped
3-4 dashes of tabasco
1T lemon jiuce



Recipe

GLAZED PECANS:
Toss the pecans with the butter, sugar salt and cayanne. Bake at 350 for 6 or 7 minutes until bubbly. cool then separate, chop if desired.

CHEESE DIP:
Preheat oven to 350 degrees.

Process, cheeses, tabasco, lemon juice and 1/4 cup of cream till smooth in a food processor. Add a little more cream if necessary for consistency, but this should be thick rather than thin. Stir in chopped green onions and some of the pecans. Add the rest of the pecans to the top. Bake in a shallow dish about 1 in deep for 10 - 15 minutes until warm and bubbly .

Serves 6 - 8.