Toast the pecans: Spread the chopped pecans on a dry skillet over medium heat. Toast for 4-6 minutes, stirring frequently, until fragrant. Set aside to cool.

Caramelize the peaches: In the same skillet, melt the butter over medium heat. Add the peach slices and brown sugar. Cook for 5-7 minutes, stirring occasionally, until the sugar has dissolved and the peaches are slightly softened and caramelized.

Deglaze with bourbon: Carefully pour the bourbon into the skillet with the peaches. Let it simmer for 1-2 minutes, scraping up any browned bits from the bottom. Remove from heat and allow the bourbon peaches to cool completely.

Prepare the dip base: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fully incorporated and creamy.

Combine ingredients: Gently fold half of the cooled bourbon peaches and half of the toasted pecans into the cream cheese mixture. Do not overmix; streaks are fine.

Chill and serve: Transfer the dip to a serving dish. Top with the remaining bourbon peaches and toasted pecans. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold with graham crackers, vanilla wafers, or apple slices.