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+ servings

toasted pecan gorgonzola dip

If you prefer your dip a little thinner, just add more sour cream. 
Serves 8, or about 1/4 C per serving
Prep Time10 mins
Total Time10 mins
Servings: 1 cups
Calories: 165kcal
Author: Heather Serody


  • 3/4 C chopped pecans  I get all my nuts from Nuts.com which has the freshest nuts
  • 1/2 brick of full-fat cream cheese softened
  • 1/3 C full fat sour cream
  • 1 C crumbled gorgonzola cheese


  • Heat a medium fry pan over medium heat. Add pecans and toast, tossing occasionally until fragrant and just starting to brown. Remove from heat.
  • In a medium-sized bowl add all the ingredients together and mix until well combined.
  • Serve immediately.
  • Store in the refrigerator covered for up to five days. After refrigerating, allow the dip to come to room temperature before eating so it softens. 


Serving: 1/4 C | Calories: 165kcal | Carbohydrates: 3g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 340mg | Fiber: 1g | Sugar: 2g