French Quarter Pecan Cheese Spread Recipe is a unique mix of sweet and savory pecan praline sauce served over cream cheese. This dip is an amazing appetizer for Mardi Gras, football, or festive holiday party.
This is a tasty sweet and salty recipe that’s easy to make in advance.
I first had this unique dip at a luncheon and couldn’t stop eating it. In fact, I ate so much of it I was full for our entree. Furthermore, that’s how it goes most of the time when there are dips and spreads. A cheesy dip is my very favorite munchy!
FRENCH QUARTER PECAN CHEESE SPREAD RECIPE
When I say this is unique, I mean it. It’s an odd combination of cream cheese, brown sugar, Worcestershire, mustard, and pecans. Sounds odd, right? It’s sweet, tangy, and nutty… it works. It totally works.
Cream cheese, garlic, and onion make the creamy base. Alternatively, you can simply use a block of cream cheese without the additions. It’s just as good.
A basic praline sauce becomes somewhat savory with the addition of mustard and Worcestershire.
I prefer the pecan topping of this French Quarter Pecan Cheese Spread Recipe to be warm. However, it’s good at room temperature. It’s probably even good cold, but there is never any leftover to try it cold!
Serve this spread with your favorite cracker for an easy appetizer. I recommend a plain without added cheese or herb flavors.
INGREDIENTS YOU’LL NEED
HOW TO MAKE FRENCH QUARTER PECAN CHEESE SPREAD
This is a very simple and unique appetizer recipe.
- First, toast the pecans either on the stovetop or in the oven until they are warm and fragrant.
- While those are toasting mix the cream cheese, onion, and garlic together. It’s much easier to mix when the cream cheese is at room temperature.
- Once mixed, spoon the cream cheese mixture onto a serving platter in a 6 to 7-inch diameter.
- Don’t forget your pecans that are toasting!😳
- In a medium-size pan on the stove, add butter, brown sugar, Worcestershire, and mustard. Allow that to cook for 4 to 5 minutes on medium until the sugar has dissolved.
- Next, remove the sugar mixture from the heat and stir in the pecans.
- Just let that cool a few minutes before you pour it over the cream cheese. If you don’t mind dirtying another pan you can transfer the mixture to a bowl to get it out of the hot pan it was cooked in.
- After it has cooled slightly, pour the pecan mixture over the cream cheese and serve with a sturdy cracker. (I like Wheat Thins with it.)
That’s it, folks. Easy and yum, yum, yummmy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Whipped Feta with Blistered Tomatoes
- Quick Chile Cheese Dip
- Cheesy Sausage Dip
- Cinnamon Cheesecake Dip
- Green Chile Cheddar Dip
French Quarter Pecan Cheese Spread Recipe
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Save To Your Recipe BoxIngredients
- 8 ounces cream cheese at room temperature
- 1 teaspoon sweet onion grated
- 1 teaspoon garlic minced
- 1/4 cup butter
- 1/4 cup brown sugar packed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon brown mustard prepared
- 1 cup pecans finely chopped
Instructions
- In a small pan on medium-low heat, toast pecans until they're lightly browned and fragrant.
- In a small bowl, combine cream cheese, onion, and garlic.
- Spoon onto a serving platter into a 6 or 7 inch round disc
- In a saucepan, combine butter, brown sugar, Worcestershire sauce, and mustard. (I used this mustard.)
- Cook on medium-low heat for 4 to 5 minutes or until sugar is dissolved.
- Remove from heat and stir in pecans.
- Cool slightly before spooning over cream cheese mixture.
- Serve warm or at room temperature with your favorite crackers
Notes
Nutrition
Published: Feb 3, 2016
Linking to Weekend Potluck
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Gayla Ham says
What type of crackers are best with this?
Paula says
I like wheat thins. It needs a sturdy cracker and as much as I love butter crackers like Ritz, they crumble.
Kim says
Thanks for sharing your recipe. It was easy to make and so good my husband and I polished off the whole thing ourselves. I’ll definitely be making this again.
Julie says
Can this be made a day ahead then put over the cream cheese before serving?
Paula says
Yes
Missy says
Is the brown mustard that you use a spicy brown mustard? That’s all I can find.
Paula says
Yes, I used this> https://bit.ly/3ALF9Y9
Barbara says
I have been looking for a recipe similar to Dr. Pete’s Praline Mustard Sauce bc it is so hard to find here. Then magically your recipe appears. I cannot wait to make for our next tailgate!!! Thank you,
Laurie says
Well, this looks ah-ma-zing!
What do you think about making it with Brie in place of the cream cheese?
Thanks for the recipe!
Paula says
oh def, it would be good with brie
Debra Parks says
This was made for my Birthday gathering….. You see I have hunted the recipe down!! 😛 This is AMAZING!!
Paula says
Thank you!
Karen says
Made this yesterday for a pool party. It was a HUGE hit with everyone. Great combination of sweet and savory. Got so many requests for the recipe. Totally easy to make. I was asked to make it again for a 90th birthday party next week.
Paula says
This is awesome!! Thanks for letting me know!! Send your friends to my site for more 🙂
Nancy Finley says
Would really appreciate knowing the type of brown mustard to use. There are SO MANY to
choose from, and I am making this for someone special and I want to make it the best possible.
Thank you
Also, should I use light or dark brown sugar?
Rita says
Omg I made this this evening and it’s AMAZING!!!!!!! Warning: highly addictive and you might not share.
Thank you, thank you, thank you!!
Emmie hayes says
I made this for an Anniversary party this past weekend. It was delicious and devoured quickly. I made 5 batches and put on one platter with crackers. It lasted no time. So yummy. Thanks for the awesome recipe
Lori says
Since there are so many mustards out there with such varying flavors, please tell me which one you use. Thank-you!
Paula says
I use this> https://bit.ly/3ALF9Y9
Joni Heil says
What do you mean “toast pecans on medium?” On medium – in oven? in microwave? This part of the directions confused me. Please respond to Joni.
Pat says
I “assume” she means toast in a skillet on stove on Medium heat…just a guess
Allison - Celebrating Sweets says
This sounds so delicious and unique. I love sweet and savory together. Yum!
Kathleen says
This was so, so, so ahhmazing!
Becca from ItsYummi says
I’m not entirely sure that I should make this incredibly delicious looking cheese spread, Paula.
Wait, I take that back. I AM going to make it, but be prepared for me to be shouting and screaming your name across the Interwebs. Something this good is going to become addictive. I can smell a cheese obsession when I see one! 😀