Sunday, November 10, 2013

Pecan Pumpkin Butter Dip

One of the Bunko hostesses makes this (thanks Vicki) and it is wonderful.  I have my changes below.  

1 jar (approx. 9 oz.) Pumpkin Butter (on the jelly aisle)
8 oz cream cheese - softened
1/2 lb cooked, crumbled Bacon or 1 bag Hormel Real Crumbled Bacon 
5 - 6 green onions, chopped 
1/2 - 1 c pecans, chopped
crackers - any kind you like
Gently spread cream cheese on bottom of serving dish (I use small, shallow dish).  Spread pumpkin butter over cream cheese.  Layer bacon, onions and then pecans over top.  Serve with crackers.  Can serve immediately but better to refrigerate for several hours.   Keeps well covered for two days.  Use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter 

I used 2/3 of a jar of Trader Joe's Pumpkin Butter
I used almost a whole bag of  Bacon Bits
I used 1 lone green onion

I would also like to make this as a cheese ball. I would mix the cream cheese and pumpkin butter until smooth. Chill and then mold, roil in the bacon bits, green onions and pecans.  If you beat me to making it this way - let me know the results.

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