Ingredients
3
tablespoons chopped pecans
7
slices bacon, chopped
2
cloves garlic, finely chopped
2
packages (8 oz each) cream cheese, softened
1/3
cup half-and-half
4
oz chèvre (goat) cheese, crumbled (1 cup)
2
teaspoons chopped fresh thyme leaves
Pear slices, toasted baguette slices and crackers, if desired
Preparation
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 10 minutes, stirring occasionally, until light brown. Set aside.
Meanwhile, in 10-inch skillet over medium-high heat, cook bacon 10 minutes, until crisp, stirring frequently. Drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook garlic in bacon drippings 1 minute.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, goat cheese and 2 teaspoons thyme. Spoon mixture into ungreased 1-quart casserole or 4 (8-oz) individual baking dishes (ramekins).
Bake uncovered 20 minutes or until golden and bubbly. Sprinkle with toasted pecans. Serve dip warm with pear slices, baguette slices and crackers.
