For the dip

• 15 ml (1 tbsp) butter
• 1 shallot, finely chopped
• 1 package (250 g) cream cheese, at room temperature
• 125 ml (½ cup) sour cream
• 1 piece (170 g) Bergeron Louis Cyr cheese, grated
• 3 slices cooked bacon, chopped
• 125 ml (½ cup) toasted pecans, chopped
• 10 ml (2 tsp) Dijon mustard
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper

To serve

• Fresh thyme leaves
• Cranberry chutney or compote (optional)
• Crostini, crackers or toasted baguette slices

1. Preheat the oven to 200 °C (400 °F).
2. In a small skillet, melt the butter over medium heat. Add the shallot and cook for 3 to 4 minutes, until softened. Remove from the heat.
3. In a bowl, mix the cream cheese and sour cream until smooth. Stir in the shallot, Louis Cyr cheese, bacon, half the chopped pecans, the mustard, salt and pepper.
4. Transfer to a shallow ovenproof dish. Sprinkle the remaining pecans over the top. Bake for 15 to 20 minutes, until the dip is hot and bubbling around the edges.
5. Garnish with fresh thyme, then serve with crostini, crackers or toasted baguette slices and, if desired, cranberry chutney or compote.