French Quarter Dip
8 oz softened cream cheese
1 garlic clove, minced
1 T. grated onion
1/4 cup butter
1/4 cup dark brown sugar
1 t. worcestershire sauce
1/2 t. mustard
1 cup chopped pecans
Directions:
Combine cream cheese, garlic and onion in a bowl. Mix well and shape ito a 6-inch disk, 1 inch thick. Place on a serving plate and chill in refrigerator
Melt butter over meidum heat with brown sugar, worcestershire, mustard and pecans in a saucepan, until warm and blended. Pour pecan mixture over cheese disk and return to refrigerator until 1 hour before serving. Remove from refrigerator and let stand until room temperature is reached. Serve with assorted breads, crackers, and fruit.
Recipe adapted from the Junior League Cookbook “My Mama Made That”
1 garlic clove, minced
1 T. grated onion
1/4 cup butter
1/4 cup dark brown sugar
1 t. worcestershire sauce
1/2 t. mustard
1 cup chopped pecans
Directions:
Combine cream cheese, garlic and onion in a bowl. Mix well and shape ito a 6-inch disk, 1 inch thick. Place on a serving plate and chill in refrigerator
Melt butter over meidum heat with brown sugar, worcestershire, mustard and pecans in a saucepan, until warm and blended. Pour pecan mixture over cheese disk and return to refrigerator until 1 hour before serving. Remove from refrigerator and let stand until room temperature is reached. Serve with assorted breads, crackers, and fruit.
Recipe adapted from the Junior League Cookbook “My Mama Made That”
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