Try this dip with sliced green apple, toasted rustic bread, or crackers.

　　

Ingredients

serves 12

　　1 1/2 cups pecan halves

　　3 tablespoons unsalted butter, melted

　　3 tablespoons packed light-brown sugar

　　1 1/2 teaspoons coarse salt

　　1/4 teaspoon plus a pinch of cayenne pepper

　　2 packages (8 ounces each) cream cheese, room temperature

　　8 ounces extra-sharp white Cheddar cheese, grated

　　1/4 cup heavy cream

　　2 scallions, white and pale-green parts only, thinly sliced

　　

Step 1

Preheat the oven to 350°F. Put pecans, butter, brown sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper into a medium bowl; toss to combine. Spread in a single layer on a rimmed baking sheet. Bake until fragrant and sugar has melted, about 5 minutes. Let cool completely.

　　

Step 2

Process cream cheese, cheddar, and cream in a food processor until well combined. Transfer to a medium bowl. Stir in scallions, remaining 1/2 teaspoon salt, and remaining pinch of cayenne.

　　

Step 3

Spoon cheese mixture into 2 round baking dishes (6 to 7 inches in diameter and about 1 inch deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.