Pecan Pie Dip with Swirl Bread Dippers

Ingredients

• 1 Loaf of Martin’s Swirl Bread of choice: Cinnamon-Sugar Swirl Potato Bread, Maple Brown Sugar Swirl Potato Bread, or Cinnamon-Raisin Swirl Potato Bread

• 2 Tablespoons Butter

• 1 Tablespoon Olive Oil

• 1/2 Cup Brown Sugar

• 1/4 Cup Heavy Cream

• 1/4 Cup Water

• 2 Teaspoons Cornstarch

• 1 1/2 Teaspoon Vanilla Extract, divided

• 1/8 Teaspoon Salt

• 2/3 Cup Pecan Halves, toasted and coarsely chopped

• 1 Package Reduced-Fat Cream Cheese, at room temperature

• 1/4 Cup Low-Fat Plain Yogurt

Directions

1. To make swirl bread dippers: flatten each slice of bread with a rolling pin, then cut into strips. Layer the strips on a baking sheet, spray with cooking spray, and bake at 350 F for 10 minutes, or until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to serve the dip.)

2. To make dip: Heat butter and oil in a small saucepan over medium heat until the butter is melted.

3. Add brown sugar; stir until incorporated.

4. Cook, stirring, until the sugar is dissolved and the mixture is bubbling.

5. Whisk cream, water, cornstarch, 1 teaspoon vanilla and salt together in a measuring cup. Carefully pour into the saucepan, whisking frequently until bubbling and thickened, about 5-7 minutes.

6. Remove from heat and stir in pecans. Let cool for at least 30 minutes.

7. Beat cream cheese, yogurt and the remaining 1/2 teaspoon vanilla together in a small bowl.

8. To serve, place the cream cheese mixture in a shallow bowl. Pour the pecan mixture over the top. Serve with swirl bread dippers.

https://potatorolls.com/recipes/pecan-pie-dip/