Best Brie Dip Recipes

ARTICHOKE-BRIE DIP

Steps:

• Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
• Add Brie and mix well.
• Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
• Serve warm. Great with party rye, sourdough bread, or crackers.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

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

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.

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.

WARM BRIE CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove and discard rind from Brie. Slice cheese into about 12 pieces and place in a microwave-safe bowl. Add cream cheese and butter.
• Microwave at 50% power, stirring every 45 seconds, until all ingredients are melted together. Stir vigorously until smooth. Transfer to a small (2-cup) oven-proof baking dish.
• Bake in the preheated oven until dip is bubbly at the edges, 15 to 20 minutes.

BRIE-ONION DIP IN A FRENCH BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark). Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives.
• Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes.
• Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes. Top the dip with more chives and serve with the toasted bread and crackers and/or crudites.

WARM BRIE & BERRY DIP

Steps:

• Slice the top off a round loaf of sourdough bread.
• Save the top, but hollow out the inside of the loaf.
• Discard insides or use for breadcrumbs later.
• Combine brie, sugar, nuts and berries.
• Place into the hollowed-out loaf and cover with bread top for a lid.
• Wrap in foil and bake for 40 minutes at 350 degrees.
• Serve warm with a tray of sliced baguettes.
• Bread lid can be cut into pieces and also used for dipping.

WARM BRIE AND BERRY DIP IN SOURDOUGH LOAF

Steps:

• 1. Preheat oven to 350 F. Slice the top off the bread. Save the top and hollow out the inside of the loaf by taking out large chunks of bread. Save bread chunks to serve later.
• 2. Combine brie, nuts, brown sugar and berries. Place inside the hollowed out loaf and cover with the bread top. Wrap the whole thing in foil and bake for 40 minutes.
• 3. Serve with baguette slices, reserved chunks of bread, crackers or veggies.

WARM CREAMY BRIE DIP

Steps:

• Combine all ingredients together in a large bowl.
• Microwave on HIGH for 2-3 minutes.
• Stir.
• Microwave on HIGH for 2-3 minutes.
• Stir.
• Repeat until all ingredients are melted and the texture is smooth.
• Serve with baguette.

BAKED BRIE AND SHRIMP FONDUE DIP

Steps:

• Preheat oven to 450 degrees. Lightly oil 9" X 9" baking dish.
• Combine olive oil, onion and garlic in sauce pan, sautee over med. low heat until tender.
• Add cream, salt, pepper, bring to low simmer for 1 minute.
• Add cheeses and hot sauce. Stip until smooth.
• Pour into greased baking sidh, bake for 15 minutes.

BRIE AND ARTICHOKE DIP

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.

HOT BRIE DIP

Steps:

• Heat oven to 400°F.
• Saute onion and garlic in butter until golden and set aside.
• Put brie and cream cheese in microwave until soft. Mix in the onion & garlic and the rest of the ingredients. I pulsed this mixture in the food processor.
• Season with salt and pepper.
• Hollow out the middle of the loaf and fill with the mixture. Wrap in foil and bake in oven until bubbly hot approximately 30 minutes.
• Dust with paprika if desired.
• Serve hot out of the oven with the cubed bread and crackers.

ARTICHOKE AND BRIE DIP

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.

CANDIED NUTS AND BRIE DIP

Steps:

• 1. Stir together brown sugar, nuts, and brandy. Place cheese in a baking dish a little larger than the Brie wheel. Bake at 425 for about 6 minutes until cheese begins to soften in the middle.
• 2. Sprinkle the sugar mixture evenly over the cheese.
• 3. Bake until the sugar melts (3-5 minutes more).
• 4. Serve with apples, crackers or sliced baguettes. *You can use a 17.6 oz wheel of Brie for this recipe for a larger crowd. Just triple the other ingredients.

HONEY-PEPPERCORN BRIE DIP

Steps:

• Remove all the rind from the Brie with a small sharp knife and your fingers. (The rind can be bitter, so it's best to be thorough.) Beat the Brie on high speed in a stand mixer fitted with a paddle attachment until completely smooth, scraping down the side of the bowl and paddle as needed (the cheese will be thick and sticky at this point). Beat in the honey and 3/4 teaspoon salt, stopping and scraping as needed. While still beating on high, slowly drizzle in the cream, and beat until the mixture is light and smooth, stopping and scraping as needed. (The dip can be refrigerated for up to 2 hours.)
• Transfer the dip to a small serving bowl, sprinkle with some cracked peppercorns and serve with apple chips, celery sticks, walnut-raisin and/or pumpernickel bread.

CREAMY BRIE DIP WITH ARTICHOKES AND CRAB

Steps:

• Preheat oven to 400; coat a 1 qt. baking dish with nonstick spray. Saute onion in 3 tsp oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze with wine, simmer until nearly evaporated, then stir in Artichokes & cream. Simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Remove from heat, add Dijon, lemon juice & zest, Worcestershire, Cayenne, Parsley, and Tarragon. Spread Crabmeat in the prepared baking dish, then top with Brie Mixture. Toss Panko and remaining 2 tsp. of oil together in a bowl, then sprinkle over cheese mixture. Bake until dip is bubbly and topping is golden about 15 minutes. Serve with Crackers or Bread.

BAKED LOBSTER & BRIE DIP RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Cooking in batches if necessary, add garlic and spinach and cook for 1 to 2 minutes, until spinach is just wilted. Transfer to a colander and allow to cool for 2 to 3 minutes. Gently press to drain excess water. Cool to room temperature. Transfer to a large mixing bowl. Set aside. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl of a food processor and pulse until thoroughly combined. Using a spatula, scrape cheese mixture into bowl with spinach. Stir in lobster, Brie, chives and parsley. Season with salt and pepper. Transfer dip to a shallow ovenproof casserole and place dish on a baking tray. Bake 15 to 18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes. Serve with crackers.

WARM PROSCIUTTO, BRANDY AND BRIE DIP

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine the sour cream, cream cheese, brie, and Parmesan cheese; beat with electric mixer at medium speed until smooth.
• Add brandy, prosciutto, green onion, and red pepper flakes, beating to combine.
• Spoon into an 8-inch square baking dish for 15 to 20 minutes, until bubbly.
• Garnish with chopped green onions if desired, and serve warm with your favorite crackers or Melba toast rounds.
• Note: This dip could easily be made and served in the crock pot.

APRICOT BRIE DIP

Steps:

• Lay half of the crescent rolls in the pie dish.Spread them out a bit. Put 2 TBS. of apricot preserves and spread that all around. Put the chunk of brie on top of that and some more preserves all over the brie. Crumble some pecans on top of that and than encase the brie with the rest of the crescent rolls. Coat the top of the crescent rolls with a thin layer of preserves and top with a handfull of pecans. Press them into the rolls a little bit. Put in the oven. Bake at 350 degrees for approx. 30 minutes. Keep on checking to make sure the rolls don't burn, but make sure that the brie has melted inside. If you see the top browning too much just put a piece of tin foil on top and secure it so it doesn't burn. Put 2 spoons in so your company can either put some on a plate and eat it or serve with crackers and enjoy!

CARAMELIZED FENNEL AND BRIE DIP

Steps:

• Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish.
• Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown.
• Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.