Whipped Parmesan and Honey Pecan Cheese Dip Recipe
What you’ll need:
2, eight ounce blocks of cream cheese, softened
1 1/4 cups of shredded parmesan cheese
1 teaspoon of black pepper + extra for topping
2 tablespoons of honey (or to taste), plus two teaspoons for topping
1/2 tablespoon of soy sauce, plus two teaspoons (divided)
1/2 teaspoon of smoked paprika (or to taste)
1 cup of pecans
1 tablespoon of butter
How to make Whipped Parmesan and Honey Pecan Cheese Dip:
Soften your cream cheese and add it to a bowl or stand mixer. Add the 1/2 tablespoon of soy sauce and the smoked paprika. Beat on medium until it becomes light and fluffy. Add in the teaspoon of black pepper.
Start to slowly add in the honey while the mixer is on medium speed. Continue to mix until the mixture is light and fluffy once again. You can add the honey slowly and stop to taste it and continue to add more to your liking.
Reduce the speed of the mixer and slowly add in the Parmesan cheese. Taste and adjust the pepper and paprika as desired.
Add the cheese mixture to a bowl and place in the fridge while you prepare the pecans. You can refrigerate this dip overnight but be sure to take it from the fridge and bring it to room temperature before topping.
In a skillet, add your butter and let this melt on a low heat. Add the pecans and toss in the butter and toast low and slow. Make Sure they do not burn. When the pecans are nearly toasted, add the remaining soy sauce and sauté or toast for a couple of minutes more. Turn off heat and let cool.
When ready to serve, chop pecans make a small divot in the center of the bowl of the whipped cheese. Sprinkle them on top of the bowl of cheese and drizzle with the remaining honey and a tiny bit of black pepper on top. Use cracked black pepper for more kick. Serve with your choice of bread, crackers or pretzels
I cut French baguette in small pieces and sprayed with olive oil spray and toasted at 400 degrees for 6-8 minutes.
Enjoy!
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