I recently visited Mountain Brook Alabama for a friend’s father’s funeral. We went to a fabulous home for the wake and the hostess served this dip. People were raving about it! I’d never had anything like it. I was intent on obtaining the recipe! Judy Feagin who is a food editor at Southern Living magazine was nice enough to share it with me! I know you’ll love it !
Pumpkin Butter Dip
If you don’t have time to make your own praline pecans, look for them in your local market. Toasted chopped pecans or chopped pralines make a good substitute.
2 (8-ounce) packages cream cheese, softened
2 tablespoons whipping cream
1 (13.5-ounce jar) Williams-Sonoma Pumpkin Butter Chopped green onion
Chopped cooked bacon
Chopped praline pecans
Combine cream cheese and whipping cream in a mixing bowl. Beat with a hand mixer until thoroughly combined. I used straight cream cheese.
Spread cream cheese mixture on a serving platter to make a smooth layer. Top with
Pumpkin Butter. Sprinkle heavily with green onions, bacon, and praline pecans.
Serve with Wheat Thins.
3⁄4 cup sugar
1⁄4 cup plus 2 tablespoons firmly packed brown sugar 1⁄4 cup butter
1⁄4 cup evaporated milk
1 tablespoon light corn syrup
21⁄2 cups toasted pecan halves
Stir together first 5 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly 7 minutes or until a candy thermometer reaches
234°. Remove from heat and quickly stir in pecans. Spread mixture onto waxed paper. Let stand until firm, about 20 minutes. Break into pieces.
Store in an air-tight container.