Best 12 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.

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.

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.

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.

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.

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.

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.

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.

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.

BRIE DIP

Steps:

• Hollow out round loaf of bread and reserve. Melt one stcik of butter. Pour half into hollowed out bread. Layer cubes of brie, pine nuts, sun-dried tomatoes, and basil in hollowed bread. Pour the second half of the melted butter over mixture, top with additional pine nuts, and bake at 350 for 20 minutes. Use remaining bread to dip. When dipping bread is gone, slice and enjoy!!!