Directions

1. Add Treasure Cave Gorgonzola cheese, cream cheese and yogurt to a food processor. Blend until creamy.
2. Add a cup of pecan halves to a dry pan on medium. Toast pecans for about 5-7 minutes. Remove from heat.
3. Add the pecans to food processor and pulse into the Gorgonzola cheese mixture. Pecans should break down into little pieces but not be creamy.
4. Add dip to a serving bowl.
5. Crush the remaining half cup of pecans by putting them in a Ziploc bag and hitting them with any sort of tool you have in your kitchen. Start slowly and stop when you have smaller chunks of pecan.
6. Add brown sugar and half a tablespoon of water to a pan on medium-low heat. Mix until bubbly, about 1 minute. Add crushed pecans and salt and mix well. Cook for 2-3 minutes, turn heat off and spread pecans on a plate to cool.
7. Add crushed candied pecans to the top of your dip. Serve with pears and crackers.