Get ready to party! This yummy dip may not follow traditional party dips, but it's tasty enough to easily take over your snack table.

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Ingredients

Directions

  • Lightly coat a 1 1/2-qt. round ceramic or glass baking dish; set aside. In a 6-qt. electric pressure cooker use the saute setting to cook pancetta 3 minutes. (For a stove-top cooker, cook directly in the pot.) Add shallot; cook and stir 2 minutes more or until pancetta is crisp. Transfer to a medium bowl. Add dates, cream cheese, and blue cheese; mix well. Spoon cheese mixture into prepared dish. Place a steam rack in cooker. Add 1 cup of water to pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to transfer dish to steam rack. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot.

    Meanwhile, in a small saucepan combine vinegar and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until reduced by half. Cool. Drizzle cheese melt with balsamic reduction. Sprinkle with pecans. Serve with Crackers, melba toast rounds, and/or fresh figs.

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To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly browned, shaking pan once or twice.

Nutrition Facts

240 calories, 16 g fat (8 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 36 mg cholesterol, 281 mg sodium, 19 g carbohydrates, 1 g fiber, 16 g sugar, 5 g protein.

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