Sweet Georgia Peach and Pecan Dip
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Last weekend I made Motor City Coney Island (aka Cheesy Sloppy Joe) Dip in honor of Michigan going to the professional football playoffs. Sadly, my team didn’t make it to this round of the playoffs, but it gave me an excuse to try this Sweet Georgia Peach and Pecan Dip.
To gear up for this weekend’s round of playoffs, I made Georgia’s state dip. Better luck to you Atlanta.
I’m helping to promote McCormick’s 50 Dips for 50 States effort during the professional football playoffs. The McCormick kitchens were hard at work over the past six months creating a dip for every state. There’s a Maine Lobster and Spinach Dip, an Arizona Cheesy Chimichanga Dip, and 48 more. Be sure to find your state dip on their interactive map.
Georgia is the Peach Tree State so this dip is perfectly suited because it showcases peaches. If you are a little worried about trying to find fresh peaches in the dead of winter but I used a one pound bag of frozen peaches that I thawed, chopped, and it worked perfectly.
The peaches are mixed with onions, bacon, McCormick® Grill Mates® Brown Sugar Bourbon Marinade, cola, pecans, and that lovely sweet-and-savory mixture tops tangy cream cheese.
There’s a little kick from the marinade and the cooling cream cheese perfectly balances it. There are so many flavors and textures in every bite.
The dip is easy, ready in about 30 minutes, has so much flavor, and is sure to be a hit at any party.
This weekend Atlanta and Wisconsin are playing and Sara made Wisconsin’s dip, a Brat and Beer Cheese Dip to go up against my Georgia-themed dip. In case you missed it in my previous post, we are participating in a dip “face-off”. Go check out her fabulous recipe here.
- 1 tablespoon unsalted butter
- 1 small sweet Vidalia onion, diced small (about 1 cup)
- about 6 slices bacon, chopped
- 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
- 1 cup cola-flavored carbonated beverage
- 1/4 cup light brown sugar, packed
- 2 cups coarsely chopped fresh peaches (about 3 to 4 peaches) or 1 pound bag frozen peaches that have been thawed and coarsely chopped
- 1/2 cup coarsely chopped pecans
- 2 packages (8 ounces each) cream cheese, softened (I used 1/3 reduced fat), softened
- Melt butter in large skillet over medium-high heat.
- Add onion, bacon, and cook 6 to 8 minutes or until bacon is crisp, stir intermittently.
- Stir Marinade Mix, cola, and brown sugar into skillet. (Use caution because when you add the cola because mixture will bubble up and create a lot of steam and possibly smoke. If you have a sensitive smoke detector like I do, open a window before you add it.) Bring mixture to a boil. Reduce heat to medium-low and simmer about 10 to 15 minutes or until mixture thickens and liquid volume has reduced by at least 50 percent; stir occasionally.
- Stir in peaches, pecans, and simmer until heated through; remove from heat and set aside.
- Spread cream cheese evenly in bottom of 9-inch pie dish. Top with peach mixture. Serve with assorted crackers or sliced French bread. Dip is best fresh but will keep airtight in the fridge for up to 3 days.
Adapted from McCormick
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 197mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 6g
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