Best Artichoke And Brie Dip Recipes

Baked Crab, Brie, and Artichoke Dip image

Yield Makes 6 to 8 hors d'oeuvre or first-course servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
Serve dip hot with toasts.

Brie, Crab and Artichoke Dip image

Provided by spatchcock

Categories Crab

Time 35m

Yield 6-8 appetizer servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium vidalia onion
1/2 cup drained canned artichoke heart
1/2 cup thawed frozen chopped spinach
1 lb brie cheese
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup riesling wine or 1/4 cup other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaf
1 lb fresh jumbo lump crab meat (which would be my only option here in Indiana!) or 1 lb imitation crabmeat (which would be my only option here in Indiana!)
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce, to taste
toasted thin slices baguette (for serving)

Steps:

Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
Trim and finely chop leek.
In a large bowl of water wash leek well and lift from water into a large sieve to drain.
Finely chop onion.
Rinse and finely chop artichoke hearts.
Squeeze dry and finely chop spinach.
Discard rind from Brie and cut into 1/4-inch pieces.
In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
Add wine and cook, stirring, 3 minutes.
Add cream and simmer, stirring, 1 minute.
Add Brie, stirring until it just begins to melt.
Remove skillet from heat and stir herbs into mixture.
In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
Serve dip hot with toasts.

Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.1, Cholesterol 171, Sodium 797.4, Carbohydrate 9, Fiber 2, Sugar 2.2, Protein 31.8

Brie and Artichoke Dip image

Provided by rickoholic83

Categories Cheese

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans artichoke bottoms, drained well and chopped
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise (Best Foods is preferred)
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
2 -3 garlic cloves, pressed
12 -16 ounces brie cheese, rind removed and cut in small pieces (I buy 2 1/2 lb wedges.)

Steps:

Preheat oven to 350 degrees.
In a mixing bowl, combine cream cheese, mayonnaise, onion powder, oregano, salt, pepper and garlic until well blended.
Add in chopped artichoke bottoms and mix well.
Add brie chunks and mix well.
Place in a greased 9 x 13 baking dish and bake for 25-30 minutes, or until the edges are bubbly.
Serve warm with bread chunks or your favorite crackers.

Nutrition Facts : Calories 268.5, Fat 21, SaturatedFat 9.6, Cholesterol 54.3, Sodium 513.7, Carbohydrate 12.9, Fiber 3.6, Sugar 2.7, Protein 9.4

ARTICHOKE AND BRIE DIP image

Categories Cheese

Number Of Ingredients 10

12 oz artichokes, drained and chopped
1 cup Brie cheese
1 cup Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine artichokes, mayonnaise, sour cream, mustard and Worcester sauce together until well blended. Add Mozzarella and Parmesan cheese and blend. Add Brie and mix well. Add salt and pepper. Sprinkle top with mozz cheese Put in baking dish and bake at 450 degrees for 15-20 minutes. Serve warm with toasted rustic garlic bread.