Classic Pecan Pie Goat Cheese Dip

Party appetizers can make or break a gathering. I’ve learned that the hard way after serving boring cheese and crackers one too many times. But I also don’t want to spend hours in the kitchen while my guests are having fun without me. I need something that looks fancy but comes together quickly.

That’s why this pecan pie goat cheese dip has become my go-to for entertaining. It tastes like dessert but works perfectly as an appetizer. I can whip it up in minutes, and it always gets people talking. The sweet and savory combo surprises everyone in the best way.

Want something that feels special but won’t stress you out? This dip delivers every time. Honestly, I make it so often that I keep the ingredients stocked in my pantry year-round.

What Kind of Goat Cheese Should I Use?

For this dip, you’ll want to use a soft, creamy goat cheese that comes in a log shape – the kind you find in the refrigerated cheese section of most grocery stores. Avoid the harder, aged goat cheeses since they won’t blend as smoothly with the cream cheese. Most brands like Montchevre or Laura Chenel work perfectly, and you don’t need to splurge on anything fancy since the other flavors will complement it nicely. Make sure to bring your goat cheese to room temperature before mixing – this will help it blend more easily and prevent any lumps in your finished dip.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Goat cheese: If you’re not a fan of goat cheese or can’t find it, you can use an additional 8 oz of cream cheese instead. The dip will be milder and creamier, but still delicious.
• Pecans: Walnuts or chopped almonds work great as substitutes. You can also use a mix of nuts if that’s what you have on hand.
• Brown sugar: White sugar mixed with a tablespoon of molasses will do the trick, or you can use coconut sugar for a slightly different flavor profile.
• Salted butter: Unsalted butter works fine – just add a pinch of salt to the mixture. You could even try coconut oil for a dairy-free version, though the flavor will be different.
• Rosemary crackers: Any good quality crackers will work here. Try water crackers, graham crackers for extra sweetness, or even toasted baguette slices. The rosemary isn’t essential, so plain crackers are perfectly fine.
• Cinnamon: You can swap this for pumpkin pie spice, apple pie spice, or even a pinch of nutmeg if that’s what you have in your spice cabinet.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dip is not bringing your cream cheese and goat cheese to room temperature first, which will leave you with lumps no matter how much you mix – take them out of the fridge at least an hour before you start cooking.

Another common error is burning the butter and brown sugar mixture by cooking it on too high heat, so keep your stovetop on medium-low and stir constantly until it becomes smooth and bubbly.

Don’t skip toasting your pecans for a few minutes in a dry pan before adding them to the mixture, as this simple step brings out their natural oils and adds much more flavor to your dip.

Finally, let the dip cool for about 10 minutes after assembling so the warm pecan topping doesn’t completely melt the cheese mixture underneath, giving you the perfect balance of creamy and crunchy textures.

What to Serve With Pecan Pie Goat Cheese Dip?

This sweet and savory dip is perfect for entertaining and goes great with the rosemary crackers that come with the recipe, but you can also serve it with plain water crackers or even sliced baguette. I love putting this out during fall gatherings alongside some sliced apples and pears – the fruit pairs beautifully with the tangy goat cheese and sweet pecan topping. For a more substantial spread, try serving it with a cheese board that includes some sharp cheddar, dried cranberries, and maybe some honey for drizzling. You could even serve it as a dessert dip with graham crackers or vanilla wafers for something a little different.

Storage Instructions

Keep Fresh: This dip tastes amazing the next day! Store it covered in the refrigerator for up to 5 days. The flavors actually get better as they meld together, so don’t worry if you have leftovers. Just give it a good stir before serving since the pecan topping might settle a bit.

Make Ahead: You can prep this dip up to 2 days in advance, which makes it perfect for parties. Just make the cream cheese base and store it covered in the fridge, then add the warm pecan topping right before serving. Your guests will think you spent all day in the kitchen!

Serve: When you’re ready to enjoy leftover dip, let it sit at room temperature for about 15-20 minutes to soften up. If you want that warm, gooey experience again, pop it in the microwave for 20-30 seconds or warm it gently in a low oven until it’s creamy and spreadable.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 40-50 g
• Fat: 170-185 g
• Carbohydrates: 165-185 g

Ingredients

For the cheese layer:

• 1 block (8 oz) cream cheese, softened
• 1 log (8 oz) goat cheese, softened

For the pecan topping:

• 1/2 cup coarsely chopped pecans
• 1/4 cup salted butter (1/2 stick)
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon

For serving:

• 1 package (6 oz) la panzanella rosemary croccantini crackers

Step 1: Preheat the Oven

Set your oven temperature to 400°F (200°C) so it’s fully preheated by the time the cheese mixture is ready.

This ensures even baking later.

Step 2: Whip and Prepare the Cheese Mixture

• 1 block (8 oz) cream cheese, softened
• 1 log (8 oz) goat cheese, softened

In a medium mixing bowl, combine the softened cream cheese and goat cheese.

Whip them together for 1 minute, or until the mixture becomes smooth, creamy, and slightly fluffy.

Once well combined, transfer the cheese mixture to a small cast iron pumpkin or any oven-safe baking dish approximately 6-8 inches wide.

Smooth the top evenly for best results—I find that using a spatula makes it easy.

Step 3: Bake the Cheese Mixture

• whipped cheese mixture from Step 2

Place the prepared dish with the cheese mixture into the preheated oven.

Bake for 15-20 minutes, or until the goat cheese is puffy and bubbling.

Carefully remove the dish from the oven when done, as it will be hot.

Step 4: Toast the Pecans

• 1/2 cup coarsely chopped pecans

While the cheese mixture bakes, place the chopped pecans in a small saucepan over medium heat.

Toast them for 2-3 minutes, stirring occasionally, until they become fragrant and slightly browned.

Remove the toasted pecans from the pan, set aside, and quickly wipe out the pan to remove any remaining bits.

I like to toast the pecans just until they release their aroma for the best nutty flavor.

Step 5: Make the Candied Pecan Topping

• 1/4 cup salted butter (1/2 stick)
• 1/2 cup packed brown sugar
• toasted pecans from Step 4
• 1/2 tsp ground cinnamon

In the same (now clean) saucepan over medium heat, melt the salted butter.

Add the packed brown sugar and let the mixture simmer, stirring frequently, until the sugar has fully dissolved into the butter and forms a smooth sauce, about 2-3 minutes.

Stir in the toasted pecans and ground cinnamon, mixing well to coat the nuts evenly and incorporate the cinnamon flavor.

Step 6: Assemble and Serve

• candied pecan mixture from Step 5
• baked cheese mixture from Step 3
• 1 package (6 oz) La Panzanella Rosemary Croccantini crackers

Pour the warm candied pecan mixture evenly over the baked goat cheese.

Serve immediately with La Panzanella Rosemary Croccantini crackers for dipping.

For an extra special touch, I like to serve this dish while everything is still warm so the cheese stays creamy and dippable!