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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (205g) Recipe makes 8 servings |
||
| Calories 555 | ||
| Calories from Fat 253 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.2g | 43% | |
| Saturated Fat 16.4g | 82% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 891mg | 37% | |
| Potassium 268mg | 7% | |
| Total Carbohydrate 57.6g | 19% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 2.5g | ||
| Protein 17.8g | 35% | |
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Baked Brie
By: Sydney Mike
Feb 11, 2007
Here's a great brie dip for vegetables & crackers!
SERVES 8
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 tablespoons garlic, minced
- 8 ounces brie cheese, rind trimmed, cheese cubed
- 1 (8 ounce) package cream cheese, cubed
- 3/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons brown sugar
- 1 teaspoon worcestershire sauce
- 28 ounces round sourdough loaf
Directions
1
Preheat oven to 400 degrees F.2
In small skillet, melt butter over medium heat.3
Add onion & garlic. Saute until onion is golden brown, then set aside.4
Microwave Brie & cream cheese in large bowl just until melted.5
Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].6
Season to taste with salt & pepper.7
Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.8
Spoon in cheese mixture.9
Cover with bread lid, & wrap in foil.10
Bake cheese-filled loaf until filling bubbles, about 1 hour.11
Unwrap & place on platter.12
Remove bread lid, & sprinkle sheese with paprika.13
Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Oslo Chef
On Nov 5, 2008
This appetizer is so much fun! I made it for a Halloween party in Norway, and everyone LOVED it! I will be making this again in the future. Thanks for posting.
From: Midwest Maven
On Apr 10, 2008
Yum! This brie was so creamy and delicious. We love brie and this was a perfect party appetizer! I used a slightly larger round loaf of pumpernickel and it worked fine. Thanks so much 
Made this for Spring PAC 2008.
From: twissis
On Sep 20, 2007
DH & I love Brie & this was truly wonderful! W/2 of us & no guests expected b4 we leave for the US in Oct, I opted out on the sourdough bread in favor of baguette bread, cucumber slices & crackers. I did sprinkle it w/fresh-snipped chives (just because I favor them) & then we indulged ourselves w/an amt I am ashamed to admit. Easy fix + great aroma & flavor = a great recipe I will share w/our friends. Thank you for sharing it w/us.
From: Baby Kato
On Feb 20, 2008
Wow, Syd! This appetizer is soooo good, I'm very glad that I made this incredible treat for my lunch today. I quartered the recipe, used a medium sized Italian bun and served it with sliced apples, red & green peppers and fresh chunks of carrots. The dip was smooth, creamy, cheesey and very tasty and the smell while baking was devine. Can't wait to make this for my son & dil. Thanks for another great treat.
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