Pecan Pumpkin Butter Dip (A Guest Post by I Want Crazy)
Snack on this easy pecan pumpkin butter dip by Kat of IWantCrazyBlog! It has a cream cheese-y base, and it’s loaded with seasonal fall flavor, buttery candied pecans, and crisp, smoky bacon!
I’m so happy to be able to introduce you all to my bloggy friend Kat, who blogs over at I Want Crazy! I just love Kat’s approach to food. She keeps it super simple, but when it comes to flavor, she doesn’t mess around! Girlfriend knows what’s up. I’ve gotten to know Kat a little bit from the TGIF link party she cohosts every weekend. And she’s a member of the #mysterydish crew too! I hope you enjoy this guest post by Kat, while I rest up from my recent surgery! She’s brought us all a fabulous dip to snack on!
Thank you so much for having me on Baking A Moment! I have been a follower of Allie’s work ever since I’ve joined the blogosphere and can’t wait to meet all of you who have enjoyed her work as well! I am bringing you awesome readers a new recipe that I adore.
Pecan pumpkin butter dip!
I love things that are quick and easy. I do not have time for dishes that have 10 different components and have you jumping from your cabinet to your stove, to your sink, to the fridge. I’m not a circus performer!
Therefore, recipes like this are my favorite. Just layer tasty ingredients on top of other tasty ingredients and you’ve got a winner.
I found this pecan pumpkin butter when perusing the glorious isles of William and Sonoma. When I say perusing, I mean just looking and drooling over all the amazing gadgets, tools, and jarred goodness. I can’t afford a $30 pair of kitchen tongs!
However, the second I spotted this I picked it up and the rest was history. I just had to have it and knew that its contents wouldn’t last through the weekend.
This dip is the epitome of everything I love. First, the salty & sweet combination is everything that I ever want in a dish. Anything that brings those two types of flavors together I will pay money for.
Second, pumpkin. I get giddy when the calendar rolls over to October and all my pumpkin recipes make an appearance.
Lastly, butter. Combine this with no.2 (pumpkin) and you have won my heart!
If you don’t have a William and Sonoma around you that’s ok because you can order straight from their site. I moved to Indiana a few years ago and my mom supplies me with this jar of goodness ever so often from Chicago. I really can’t do without it.
I hope you all enjoy this sweet & salty, crunchy, creamy dip as much as I do. Thanks for having me and I hope to see you all again!
Kat, you are a genius. I’ve seen that pumpkin butter on the shelves at Williams Sonoma year in and year out, and I never would have thought to use it in this way. It’s brilliant! You had me at sweet and salty, sista! Thank you so much for guest posting for me. Now, everybody head over to I Want Crazy to see all Kat’s glorious creations! You can follow Kat on Facebook, Twitter, Google Plus, and Pinterest. She’s so fun!
About Kat: My name is Kat. I am a 20-something, outgoing, lover of life. My life has been crazy, but I’ve learned to prefer it that way. Why strive for perfection when chaos and mistakes have made you who you are! I’m sure you prefer things to be easy but that is never reality so I want to share my reality and how I’ve thrived through all the crazy. I really hope to encourage all of you to leave perfect behind and EMBRACE crazy! I hope to get to know all of your crazy stories of how life took you where you never thought you’d be and more! People prefer comfortable, who’s kidding – so do I, but I want crazy!
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Pecan Pumpkin Butter Dip
Ingredients
- 8 ounces (226.8 g) cream cheese,, softened
- 6 3/4 ounces (191.36 g) pecan pumpkin butter
- 5 slices cooked bacon,, crumbled
- 1/3 cup (33 g) chopped pecans
- 1/2 tablespoon (7.39 g) butter
- 1 tablespoon brown sugar
Instructions
- Spread cream cheese into bottom of dish.
- Top with pumpkin butter and then cooked bacon.
- Toast your pecans on the stove with butter and sugar and sprinkle over the top.
- Use a sturdy chip like wheat thins or flip sides crackers.
Wow, this looks so good. Just pinned it to my Appetizers & Snacks board.
Thanks so much Sinea! Doesn’t Kat come up with the most amazing ideas? This dip was a big hit on my blog. Thanks so much for pinning!
Have you tried using sour cream instead of cream cheese?
No, I’m so sorry Joan but I have not!
Thanks for replying. I might try it with Cream Fraiche and fold it in instead of cream cheese and add a couple of tablespoons of sour cream. I am going to cook bacon to use crumbled bacon. I found a kind with no nitrates. I will put the scallions on the side. I got pecans to toss in butter in a sautee pan to fold in. Will try to post if it comes out good.
Sounds delish!
I’m pumpkin crazed this time of year and this sounds FAB! YUM!
http://www.prettybitchescancooktoo.com
Doesn’t it though? Wouldn’t it make a great pre-Thanksgiving nibble? Thank you for reading, and I’m so happy you liked, Tamara!
This is making my mouth water. My husband and I are having a Halloween party next weekend and I think this just got added to the menu!
Perfect for a Halloween party! I’m so glad you enjoyed the post. Thanks for taking the time to let me know it! And have fun at the party! 😉
Looks delicious, now where do I find pumpkin butter? I live in a VERY small rural area. I know it won’t be at my local grocer and no TJ or WF anywhere near me 🙁
Hi Dawn! I think Kat said she purchased the pumpkin butter at Williams Sonoma. There may even be a link within the post for mail order… I’ve also seen lots of recipes for homemade pumpkin butter around the internet lately. I’d give it a google if you can’t find it at Williams Sonoma. Good luck!
Ooh, that pecan pumpkin butter sounds good and I love this dip you created with it. Looks wonderful!
Isn’t Kat a genius? I have to admit I would never have thought to do this. I love the cream cheese and bacon!
I love the sweet & salty combo so I’m definitely trying this asap! It looks scrumptious 😉
I agree! So simple, yet such interesting flavors. I love the sweet, salty, crunchy, creamy combo. Genius!
yum! you can also make your own pumpkin butter…it’s super easy 🙂
Hey Sarah! And sorry for the late reply… I’ve been seeing that a lot lately too! I’ve even seen some slow cooker versions. Definitely worth a try! Thanks for the great comment 😉
Yum! Kat, this is a brilliant use of pumpkin butter! And a great way to make it stretch a little further since if it’s from Williams Sonoma I can bet it wasn’t cheap. I am always so afraid of buying that stuff and eating it too fast 🙂
Kat won my undying devotion with this recipe. I never would have thought to do something like this, but it’s totally brilliant!