8 ounces Neufchatel cheese or cream cheese
1/4-1/2 cup plain Greek Yogurt (depending on how thick you want it)
1/2 – 1 tsp garlic powder
1/3 cup dried cranberries, finely chopped
2 tablespoons fresh rosemary, finely chopped
1/4 cup toasted pecans, chopped
Combine the Neufchatel cheese, Greek yogurt and garlic until smooth. Add the cranberries and rosemary.
Serve immediately or cover and store in fridge up to overnight – the flavor gets better over time.
Sprinkle pecans over dip just before serving.
You can substitute 1 clove garlic, very finely chopped for the garlic powder. This was in the original recipe, but I used garlic powder so that I did not have any chunks of garlic.
You can mix the nuts in if you like, but I leave them until the end so that they stay crunchier.
You can used untoasted nuts, but toasting them for a few minutes in a skillet adds a lot of flavor.
The recipe was originally designed to be served with Kettle Chips, but I have only tried it with crackers. I have used Ritz and another unseasoned cracker. If I remember to buy some Kettle Chips, I will try that next time.
My daughter, Marissa Davis Hefner, found this recipe for us & my daughter, Alycia Davis has modified it slightly.
1 cup pecans, toasted & finely chopped
½ cup packed brown sugar
2 oz semisweet chocolate, grated
2 Tbsp Kahlua
1 cup butter
1 ½ cups sugar
1 Tbsp instant espresso powder
1 Tbsp Kahlua
3 oz semisweet chocolate
1 tsp vanilla extract
4 large eggs
Crust: combine pecans, brown sugar, and chocolate. Stir with a fork, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. Do not bake. Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirable (about 45 seconds on high). Set aside to cool.
Beat butter, sugar, instant coffee, and Kahlua until fluffy, about 1 ½ minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed. Add vanilla. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the eggs, one at a time, beating about 5 minutes after each egg.The sugar should be completely dissolved – no granules left.
Pour filling into the pie crust.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
For a nuttier flavor, we decided to toast the pecans. For a stronger mocha flavor, we increased the instant coffee granules (and changed to espresso powder) and Kahlua in the filling.