Doesn’t this Salted Caramel Pecan Cheesecake Dip sounds delicious?! Let me go ahead and ease your minds, though it may sound fancy, it’s rather simple to make! For the past two years we have done a Dip & Give competition at work in conjunction with one of our campaigns for giving. Since we are a non-profit organization, we depend largely on fundraising and donations to make sure our services continue. United Way is one of our supports, and that’s where the dip competition begins!
Last year I made Pumpkin Fluff Dip so this year I wanted to try something new & step it up a notch. Anything with caramel and pecans speaks to me, so when I found some recipes that included these, I combined and tweaked to make a dip that not only tastes fabulous, but that wasn’t ridiculous to make.
Salted Caramel Pecan Cheesecake Dip
- 8 ounces Cream Cheese - softened
- 1 Cup Marshmallow Creme
- 1/2 Cup Powdered Sugar
- 2 Tablespoons Salted Caramel Sauce
- 1/2 Cup Chopped Pecans
- 2 Tablespoons Salted Caramel Sauce
- 1/2 teaspoon Milk
- Salt Flakes to sprinkle on top (optional)
- Mix cream cheese, marshmallow creme, powdered sugar and caramel until fully combined using a mixer.
- Transfer to serving bowl.
- Top dip with chopped pecans.
- In microwave safe bowl; microwave caramel 10-15 seconds.
- Stir in milk.
- Drizzle over dip and pecans.
- Sprinkle with salt flakes. (optional)
- Serve with graham crackers or apples.
What’s your favorite dip to make?
