Whipped Parmesan and Honey Pecan Cheese Dip
A New Cheese Dip That Will Impress Your Guests
Whipped Parmesan and Honey Pecan Cheese Dip is made with Parmesan, cream cheese, and a touch of soy sauce for the ultimate umami flavor. A hint of smoked paprika and black pepper take this cheese dip to the next level while the toasted pecans on top add the prefect nutty crunch.
Parmesan, The BEST Snack
One of my favorite snacks has always been a really good quality Parmesan, sliced thin, topped with honey and black pepper. This combination graced many a wine night at my home.
I decided to turn it into a light, fluffy, and creamy dip. This Parmesan and Honey Pecan Cheese Dip recipe is so good that whoever you serve it to will be asking for the recipe immediately.
Prepare to be flattered over your culinary skills!
The Perfect Storm Of Flavors
The combination of cream cheese and Parmesan is the perfect blend of flavors. While the Parmesan alone may be too sharp for some, when added to the cream cheese it creates the ideal balance of flavors for every taste.
The sweetness of the honey cuts some of the sharp aftertaste of the Parmesan.
The soy sauce may confuse some, but the malty rich flavor will have guests asking “What is that?” in a positive way. The saltiness of the soy also makes the flavor of the Parmesan sing.
Meanwhile the brightness of the paprika adds some zest to this decadent and creamy recipe. I used a smoked paprika, but you can use a sweet paprika which will also be delicious.
Room Temp Is Best
You CAN make the dip part of this recipe ahead of time and keep it overnight in the fridge, but this dip does have the best flavor when it is room temperature. If you make it ahead of time, bring it to room temperature before adding the pecans, honey, and pepper before serving.
You should be able to take the back of a spoon and manipulate the dip like you would with a rich buttercream icing. You want to make a divot in the center and have the sides be silky layers.
This way the crushed pecans have lots of places to rest, adding nutty crunch to every bite.
Guests should be able to drag a cracker through this dip without having to use a spreader or have their cracker crack.
Cracker Choices
I like to use these Club Crackers with this dip. It’s the same buttery goodness cracker I use to serve my Wisconsin Supper Club Inspired Cheese Ball, which, by the way, is another fantastic party cheese spread your guests will love.
I recently lost my Grandmother and every time I see club crackers I think of her. She ALWAYS had a box of club crackers on her kitchen counter for snacking and cheese eating.
It is funny the things you remember. The woman loved a good “picking plate” so I trust her cracker prowess.
If Nuts Make You Nutty
If you are making this dip for a gathering where you have people with nut allergies, you can go ahead and top this cheese dip with some French fried onions. To answer your anticipated question, YES, I would still drizzle the honey and black pepper if you use French fried onions instead of nuts.
More Party Food
If you are making this dip for an event like a ladies luncheon or baby or wedding shower and need other menu ideas, I compiled a list below of recipes that would round out your event and pair well with this cheese dip:
- Cucumber Cream Cheese Sandwiches
- The Best Chicken Salad
- Chicken Spread
- Blue Cheese Chopped Salad
- Egg Salad
Whipped Parmesan and Honey Pecan Cheese Dip Recipe
If you’re looking for a different dip to add to game night or your next gathering, this Whipped Parmesan and Honey Pecan Cheese Dip is what you are looking for. Be ready to share the recipe with everyone who tries it!
Ingredients
- 2, eight ounce bricks of Cream Cheese, softened
- 1 1/4 cups of shredded Parmesan Cheese
- 1 teaspoon of Black Pepper + extra for topping
- 2 tablespoons of Honey (or to taste), plus two teaspoons for topping
- 1/2 tablespoon of Soy Sauce, plus two teaspoons (divided)
- 1/2 teaspoon of Smoked Paprika (or to taste)
- 1 cup of Pecans
- 1 tablespoon of Butter
Instructions
- Soften your cream cheese and add it to a bowl or stand mixer. Add the 1/2 tablespoon of soy sauce and the smoked paprika. Beat on medium to high heat until it becomes light and fluffy. Add in the teaspoon of black pepper.
- Start to slowly add in the honey while the mixer is on medium speed. Continue to mix until the mixture is light and fluffy once again. You can add the honey slowly and stop to taste it and continue to add more to your liking.
- Reduce the speed of the mixer and slowly add in the Parmesan cheese. Taste and adjust the pepper and paprika as desired.
- Add the cheese mixture to a bowl and place in the fridge while you prepare the pecans. You can refrigerate this dip overnight but be sure to take it from the fridge and bring it to room temperature before topping.
- In a skillet, add your butter and let this melt on a low heat. Add the pecans and toss in the butter and toast low and slow. Keep a close eye so they do not burn. When the pecans are nearly toasted, add the remaining soy sauce and sauté or toast for a couple of minutes more. Turn off heat and let cool.
- When ready to serve, use the back of a spoon to make a small divot in the center of the bowl of the whipped cheese. Add the pecans to a sealed bag and use the back of a spoon to crush into small, bite sized bits. Sprinkle them on top of the bowl of cheese and drizzle with the remaining honey and a tiny bit of black pepper on top. Use cracked black pepper for more kick. Serve with crackers.
- Serve the remaining pecans on the side for guests to enjoy more if they choose, or you can add more of the nuts to the top as the dip gets eaten.