This is one of those recipes where you know you have created something wonderful that everyone needs to try. Pairing my Pecan Pumpkin Butter with bacon, and other savory flavors brings you a new Autumn/Winter dip to add to your entertaining line-up. The smoked black pepper is found here. I reserve a few pieces of bacon and scallions out so I can sprinkle them on top along with some pecans to add visual interest to the dip.
2 – 8 oz. packages cream cheese
2 tbsp. milk or cream
1 c. Pecan Pumpkin Butter
1 bunch scallions, sliced up to dark green
1 lb. thick-cut bacon, fried crisp
1 garlic clove, minced
1 tsp. smoked, black pepper
In the bowl of your mixer fitted with the whisk attachment, whip the cream cheese and milk/cream for five minutes, scraping the bowl to ensure it is evenly mixed. Add the pecan pumpkin butter and whip for another minute, scraping bowl to fully incorporate.
Remove whisk attachment (I tap it again the bowl gently to place anything sticking to it directly into the bowl), and replace with flat beater. Add scallions, bacon, garlic and smoked pepper, mixing for another minute to make sure it well combined. Place into a covered container and refrigerate for at least four hours so flavors develop, preferably overnight. Serve with a whole-wheat cracker – enjoy!