Wednesday, November 25, 2015

Pumpkin Pecan Praline Dip



I love the taste of Fall. One of my favorites is pumpkin. Pair that with pecans and I'm in heaven. Below is my recipe for Pumpkin Pecan Praline Dip. It is not too sweet with the addition of Greek yogurt, but it’s full of of fall spice! It is super easy to make and great to take to a gathering of family and friends. They will love it! For some other creative ways to use Greek yogurt, be sure to check out some of Chobani’s great holiday recipes!


As you can see from the ingredients above, this recipe is full of yummy goodness. There may not be many ingredients, but the fall spices will warm your heart and belly. Take a peek below to see how quick and easy all these ingredients come together.

To start in a small bowl whisk together the white sugar, brown sugar, pumpkin pie spice and salt. Then set the spice mixture aside.


Next in a small nonstick saute pan, on medium heat, melt butter. When butter is completely melted, add in the chopped pecans. Make sure your stir the pecans into the butter coating them completely and evenly with butter. Saute the nuts for 2 to 3 minutes, stirring continuously. After the nuts have cooked for a few minutes, add 2 tablespoons of your spice mixture. Stir again to completely coat all the nuts. Cook this mixture for another 2 to 3 minutes. It is important to keep stirring as the sugar can easily burn. Watch the mixture closely and when it becomes fragrant and the sugar is completely melted and coating the nuts with a nice brown color, turn the heat off.


Then transfer the nut mixture to a slightly greased cookie sheet to cool. Be very careful during this step as the cooked sugar will be extremely hot. Spread the nuts out in one even layer on the sheet trying to separate as many as you can to stop them from sticking together when they cool. Set the mixture aside to cool.


Now with your mixer fitted with the whisk attachment, add the softened cream cheese to the bowl and mix on medium for 2 to 3 minutes until the mixture begins to become fluffy. It is important that your cream cheese is softened so that the rest of the ingredients incorporate easily. When your cream cheese is soft and fluffy, add your yogurt and mix for another 2 to 3 minutes. When the cream cheese and yogurt are completely incorporated, add the canned pumpkin (make sure it is plain pumpkin no spices added) and the rest of the spice mixture. Continue to mix until the dip is a uniform color and light and fluffy, around 2 to 3 more minutes. Then turn your mixer to low and slowly add in your pecans holding back 2 to 3 Tablespoons for garnish. At this point only mix until everything is evenly incorporated as you do not want to break up the pecans too much.


When everything is all nicely mixed and yummy and fluffy, transfer to serving bowl and garnish with the reserved pecans. Your dip is ready to serve. However if you can stave off the temptation to eat the entire bowl right now, it really will be even better if it is placed in the refrigerator for an hour or two to chill and for all the flavors to marry together. It is fabulous served with ginger snap cookies or vanilla wafers to dip. But use your imagination!


Pumpkin Pecan Praline Dip

Prep Time:  12-14 minutes
Cook Time: 4-6 minutes
Total Time: 15-20 minutes
Yields: 4 cups (approximately)

Ingredients:

  • 3 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1 cup chopped pecans
  • 1 8 oz package softened cream cheese
  • 1 cup Chobani Vanilla Yogurt
  • 1 15 oz can of pumpkin


Directions:

  1. In a small bowl whisk together the white sugar, brown sugar, pumpkin pie spice and salt. 
  2. Set the spice mixture aside.
  3. In a small nonstick saute pan, on medium heat, melt butter. 
  4. When butter is completely melted, add in the chopped pecans. Make sure your stir the pecans into the butter coating them completely and evenly with butter. Saute the nuts for 2 to 3 minutes, stirring continuously. 
  5. After the nuts have cooked for a few minutes, add 2 tablespoons of your spice mixture. Stir again to completely coat all the nuts. Cook this mixture for another 2 to 3 minutes- keep stirring as the sugar can easily burn. Watch the mixture closely and when it becomes fragrant and the sugar is completely melted and coating the nuts with a nice brown color, turn the heat off. 
  6. Transfer the nut mixture to a slightly greased cookie sheet to cool. Be very careful during this step as the cooked sugar will be extremely hot. 
  7. Spread the nuts out in one even layer on the sheet trying to separate as many as you can to stop them from sticking together when they cool. 
  8. Set the mixture aside to cool. 
  9. With your mixer fitted with the whisk attachment, add the softened cream cheese to the bowl and mix on medium for 2 to 3 minutes until the mixture begins to become fluffy. 
  10. When your cream cheese is soft and fluffy, add your yogurt and mix for another 2 to 3 minutes.
  11. When the cream cheese and yogurt are completely incorporated, add the canned pumpkin and continue to mix until the dip is a uniform color and light and fluffy, around 2 to 3 more minutes. 
  12. Then turn your mixer to low and slowly add in your pecans holding back 2 to 3 tablespoons for garnish. At this point only mix until everything is evenly incorporated as you do not want to break up the pecans too much.
  13. When everything is all nicely mixed and yummy and fluffy, transfer to serving bowl and garnish with the reserved pecans. Your dip is ready to serve however it will be even better if it is placed in the refrigerator for an hour or two to chill and for all the flavors to marry together.
  14. Served with ginger snap cookies or vanilla wafers to dip.


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