Bourbon Peach Pecan Dip is a delicious hot appetizer made with a base layer of cream cheese topped with cooked onions, bacon, peaches, and pecans in a brown sugar bourbon sauce. Try my Bacon and Cheese Dip for another delicious dip.
Bourbon Peach Pecan Dip
You can never have too many dip recipes, and this Bourbon Peach Pecan Dip is just different enough to stand alone. It has a sweet and salty flavor in every bite. Plus, the pecans give the dip a nutty crunch. It is deliciously served with buttery crackers or even spread on a slice of toasted French Baguette.
Bourbon Peach Pecan Dip Ingredients
Bacon: Cook and crumble the bacon ahead of time. You can bake the bacon on a baking sheet lined with aluminum foil. Bake it at 415°F for 18-20 minutes. When mixing in the crumbled bacon, reserve some for the topping.
Onion: Use a small yellow onion. Or, use about 1/2 cup chopped onion.
Bourbon: If you don’t have any bourbon on hand, you can substitute any kind of whiskey. Or, you can leave it out if preferred.
Peaches: Look for fresh peaches; I used about 3 peaches that gave me about 2 cups chopped. (Depending on if the fruit is in season will determine how much flavor you will taste from the peaches.)
Pecans: Chop the pecans, reserving some for the topping.
Cream Cheese: Be sure the cream cheese is at room temperature for easy spreading into the pie plate.
Chipotle Chile Powder: Check the labels to be sure you grab ground chipotle chili pepper powder, which is made only with chipotle chiles. It is not the same as chili powder.
How to Make Bourbon Peach Pecan Dip
To get started making this dip, cook the onions in butter until they are softened. After the onions are cooked, remove the skillet from the heat. Next, stir in the bourbon, garlic powder, cola, cornstarch, chipotle chili pepper powder, and brown sugar. Return the skillet to heat.
Bring the mixture to a boil. Then, reduce the heat to low and simmer for 10-15 minutes, or until the mixture reduces and thickens. Stir the mixture occasionally. While the skillet is still over low heat, stir in the peaches, most of the bacon, and most of the chopped pecans. Simmer for 3-5 minutes.
Once the mixture is heated through, remove it from heat and let it cool slightly. When ready, spread the cream cheese into the bottom of an 8-inch pie plate, getting it up the sides as well. Finally, spoon the peach mixture on top of the cream cheese and top with reserved crumbled bacon and chopped pecans. Serve warm with buttery crackers or toasted baguettes. This should definitely be added to your Thanksgiving menu and other holiday appetizer ideas.
Store the leftovers in the refrigerator if not eaten within two hours of sitting out at room temperature. Cover the dip when stored in the refrigerator; it will last up to 3 days.
Bourbon Peach Pecan Dip
- 4 slices thick-cut bacon, cooked and crumbled, reserving some for topping
- 1 tablespoon butter
- 1 small yellow onion, chopped (approximately ½ cup)
- 1 ounce bourbon
- ½ teaspoon garlic powder
- 1 cup cola-flavored carbonated beverage
- 1 teaspoon cornstarch
- ¼ teaspoon chipotle chili pepper powder
- ½ cup light brown sugar, packed
- 2 cups fresh peaches, coarsely chopped (about 3 peaches)
- ½ cup chopped pecans, reserving some for topping
- 16 ounces cream cheese, softened
- In a medium skillet over medium heat, melt butter.
- Add onion and cook for about 8 minutes, or until softened.
- Remove the skillet from the heat. Stir in bourbon, garlic powder, cola, cornstarch, chipotle chili pepper powder, and brown sugar.
- Return to the heat; bring just to boil. Reduce the heat to low; simmer 10-15 minutes or until mixture reduces and thickens, stirring occasionally.
- Stir in peaches, most of the bacon, and most of the pecans (reserving some bacon and pecans for topping). Simmer until heated through (3-5 minutes). Remove from heat and let it cool slightly.
- Spread room temperature cream cheese evenly on the bottom and up the sides of an 8-inch pie plate.
- Spoon the peach mixture on top of the cream cheese. Top with reserved crumbled bacon and chopped pecans.
- Serve warm with assorted crackers or sliced French bread.
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