Measure 1 1/2 cups pecan halves, separating 1 cup for the dip and 1/2 cup for the candied topping.

Add the Gorgonzola cheese, cream cheese, and Greek yogurt to the food processor.

Blend the cheese mixture until completely smooth and creamy.

Place 1 cup pecan halves in a dry skillet over medium heat.

Toast the pecans for 5 to 7 minutes, stirring often until fragrant and lightly browned.

Remove the toasted pecans from the heat and transfer them to the food processor.

Pulse the toasted pecans into the cheese mixture until they form small pieces without becoming nut butter.

Transfer the Gorgonzola pecan dip to a serving bowl and smooth the surface.

Place the remaining 1/2 cup pecan halves in a resealable plastic bag.

Crush the pecans with a rolling pin until they become small, coarse chunks.

Combine the brown sugar and 1/2 tablespoon water in a skillet over medium-low heat.

Stir the sugar mixture for about 1 minute until it bubbles.

Add the crushed pecans and sea salt to the bubbling sugar mixture.

Cook the pecans for 2 to 3 minutes, stirring continuously until coated and candied.

Transfer the candied pecans to a plate and let them cool until crisp.

Sprinkle the cooled candied pecans evenly over the prepared dip.

Serve the dip with sliced pears and crackers.