Me and dips…we’re an inseparable duo!
Jeannean, a facebook follower, shared her recipe for a nutty cream cheese dip and I just had to play with it…It’s awesome!
Here is her original recipe:
1 (8 oz) package of cream cheese, softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 cup toasted pecans
~Beat cream cheese and sugars in a mixer until fluffy. Fold in toasted pecans, or nuts of your choice.
I have a problem..I’ll admit it!
I can’t leave things alone….. I grew up playing with my food and I guess I never stopped!
Here’s what I did
Candied Nut Ball…Perfect for the Holidays
For the Candied Walnuts:
- 2 cups halved walnuts
- 3/4 cup granulated sugar
- 3 tablespoons turbinado sugar
For the Dip:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- To make the candied walnuts…Spread the walnuts on a baking sheet and bake at 350 for 5 minutes. Remove from oven and let cool.
- Line the baking sheet with parchment paper and set near the stove. Place two forks next to the baking sheet, you’ll need them handy!
- In a heavy sauce pot, add the granulated sugar and slowly melt the sugar over medium heat. The sugar will slowly begin to melt and turn an amber color. Continue to stir until all the sugar is melted.
- Add the walnuts and, very quickly, stir to coat all the walnuts.
- Dump the walnuts onto the prepared baking sheet, grab the two forks and very quickly separate the walnuts from each other. You will only have a few seconds to do this before they REALLY begin to stick together.
- Sprinkle the nuts with half the turbinado, mix the nuts around and sprinkle with remaining sugar. Set aside.
- To prepare the dip, add the cream cheese, granulated sugar, and brown sugar to a mixing bowl. Whip together until light and fluffy.
- Chop the candied nuts into smaller pieces and fold half of them into the cream cheese mixture.
- Pile the dip onto a serving plate and shape into a ball with the back of a spoon. Press the remaining nuts onto the outside of the ball until fully coated.
- Refrigerate until chilled and firm.
Recipe by Modern Mrs. Cleaver
Modern Mrs. Cleaver