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
Servings: 1 cups
- 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.
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