Warm Brie Cheese Dip Food

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.

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

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 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 GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

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.

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 FIG & BRIE CRISPS

Steps:

• Arrange pita chips on two foil-lined baking sheets. Spread with preserves; top with cheese. Drizzle each with 1/4 teaspoon honey. , Broil 3-4 in. from the heat for 3-4 minutes or until heated through. Cool for 5 minutes before serving. Refrigerate leftovers.

WARM BLUE CHEESE, BACON & GARLIC DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings., Saute garlic in reserved drippings for 1 minute; transfer to a small bowl. Add cream cheese and cream; beat until smooth. Stir in the blue cheese, chives and bacon., Transfer to a 1-qt. baking dish; cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until lightly browned. Sprinkle with almonds; serve with chips.

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.

WARM FETA CHEESE DIP

Steps:

• Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.

HOT APPLE, HAM & CHEESE DIP

Steps:

• Heat oven to 350ºF.
• Mix cream cheese, ham and 1/2 cup cheddar until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 15 min. Top with apples and remaining cheddar; bake 5 min. or until cheddar is melted. Sprinkle with chives.
• Serve warm.

WARM BRIE AND PEAR TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

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.