Brie cheese combines with cream cheese, Gruyere and Parmesan in this warm Brie cheese dip. I put a layer of fig jam at the bottom, but you can use any number of bottom flavourings! I’ve included some great ideas below.
I love this different way to enjoy warm, melted Brie! After removing the rind, the Brie is cut up and combined with some Gruyere and Parmesan, then baked until melted.
Underneath the warm cheese is a layer of flavour. I’ve used fig jam here, but the possibilities are endless for other flavour options. Anything you would put on top of baked Brie can be put underneath it. I’ve included some ideas below!
Why you’ll love this baked Brie dip
- Easy! This cheesy dip comes together quickly and easily.
- Make ahead! Assemble the dish ahead and bake when ready.
- Customizable! There are dozens of flavour additions to the cheese dip.
Ingredients and substitutions
Brie Cheese – you’ll need a 200g / 7 oz. round of Brie, which is the smaller round generally available.
Cream Cheese – you’ll want to use full-fat cream cheese here, as lower-fat versions have a different texture when melted.
Gruyere Cheese – Gruyere brings a lovely nutty flavour, so if you need to substitute, opt for another nutty cheese, such as Swiss or Emmental.
Parmesan Cheese – use freshly grated Parmesan cheese for best results.
Cornstarch – aka corn flour. This is added to prevent the cheese from splitting and getting too oily. It can be omitted if you have none on hand, but the cheese may be more oily (you can blot it off with a paper towel after baking, if needed).
Milk – you can use any variety of milk (or even cream).
Step-by-step photos
- Add all the cheese to a food processor and process until smooth.
- Add some thyme leaves and blend in.
- Add a layer of fig jam (or flavour variation of your choice) to cover the bottom of the baking dish.
- Top with the cheese mixture and a sprinkling more of grated Parmesan. Cover and refrigerate for up to 2 days to bake later or bake right away.
How to remove the rind from Brie cheese
Generally, Brie is eaten with the rind. For this recipe, we are removing it so it will melt together with the other cheeses.
I have found the easiest way to remove the rind from Brie cheese is to use a sharp vegetable peeler. Use it to shave the sides off in strips first, then peel away strips from the top and bottom. If there is a bit of rind remaining, use the edge of a sharp knife to scrape it off.
You can discard the rind or save it to add to salads, pasta, soups or chop it and put it on top of steak.
Warm Brie Dip Variations
You can put any flavour layer you like at the bottom of the pan. Anything you could put on top of baked brie you can put underneath it. Here are a few ideas …
- Fig jam (used here) or any jam or chutney
- Caramelized onions or onion chutney
- Cranberry sauce
- Red pepper jelly or jam
- Bacon jam
- Caramelized apples and pecans
You can also add chopped nuts and/or herbs (think thyme or rosemary) to the flavour layer.
How to enjoy this warm Brie dip
Serve warm with sliced crusty bread, toasted baguette slices or crackers. I’ve used my easy 2-hour Italian bread here and it was perfect. It’s also lovely with apple or pear slices.
Making ahead, storing and re-heating
This Brie dip is best enjoyed freshly baked, but you can assemble the dish, cover and refrigerate up to 3 days before baking.
To reheat, loosely cover with foil and re-heat in a 350F oven until warm. You can also microwave to warm and enjoy.
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Ingredients
- 7 oz (200 g) Brie cheese, rind removed, roughly chopped
- 3 1/2 oz (100 g) full fat cream cheese, a little less than 1/2 of standard block of cream cheese (not lower fat varieties)
- 1 cup (100 g) Gruyere cheese, grated
- 2 Tablespoons freshly grated Parmesan cheese
- 2 Tablespoons milk
- 2 teaspoons cornstarch
- 1/2 teaspoon fresh thyme leaves, roughly chopped or a pinch of dried thyme leaves
- Freshly ground black pepper
- 1/3-1/2 cup (100 g) fig jam, ** or see Note 1 below for other options
For serving:
- crusty bread, sliced, plain or toasted
Instructions
- Remove the rind from the Brie using a vegetable peeler. Cut the Brie into cubes. Shred the Gruyere and Parmesan. Set 1/2 of the Parmesan aside to use for topping.
- Put the brie, cream cheese, Gruyere, half the Parmesan, the milk and cornstarch into a food processor, and blitz until smooth. Stir in the thyme leaves and a little black pepper.
- Spoon the fig jam (or flavouring of your choice) into an ovenproof baking dish about 6 inches round and spread it over the base of the dish. Top with the cheese mixture and spread to cover the jam. Scatter the reserved 1/2 of the Parmesan over the top. Bake immediately or it can be covered with plastic wrap and refrigerated up to 3 days, to bake later.
- To bake: Preheat oven to 325F / 160C. Put the baking dish on a baking tray (to catch any bubble-overs) and bake for 25 – 30 minutes, or until the cheese is bubbling. Switch the oven to broil setting and broil for 2-3 mins or until the top is golden brown and crispy. Remove from the oven and leave to cool for 5 minutes before serving. Serve with crusty bread (plain or toasted).
Notes
-
- Fig jam (used here) or any jam or chutney
-
- Caramelized onions or onion chutney
-
- Cranberry sauce
-
- Red pepper jelly or jam
-
- Bacon jam
-
- Caramelized apples and pecans
Adapted from a Good Food recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made this for Christmas Day pre-dinner snacks. Couldn’t stop eating it! So nice that is make ahead. Thank you for a delicious recipe.
So glad you enjoyed it, Carolyn :) Thanks so much!
Hi Jennifer. Just getting ready to put the warm brie dip in the oven to take to my neighbour’s Christmas party. Licking the spoon is already very yummy. I bet it will be a hit.Â
I love your newsletters. Thank you
Thanks so much, Sue :)
I made this dip using garlic brie and sour cherry jam. It was a big hit at our party. It’s a great recipe to prepare in advance, then pop in the oven just before guests arrive.Â
That sounds fabulous, Lorie! so glad it was enjoyed :) Thanks so much.
Jennifer, what an enticing, new approach to a warm brie appetizer. This is the rare recipe I won’t test run, this can’t miss. Most warmed cheese appetizers need to be eaten while warm. I assume same for this, wondering if it gets firm quickly? Do you rewarm or nuke if guests are still picking? Thank you for this post.
Hi Den, yes, you’ll want to enjoy this one warm, but it does hold up pretty well as it goes from warm to room temperature.
I like to use a cast iron skillet as it holds the heat well and tends to keep it warm longer. That said, it doesn’t microwave of course, for a quick re-warm. Microwaving briefly to re-warm would be fine for most other types of dishes.
Jennifer, thank you for your thorough response. You gave me a couple of great options, I have many different sizes cast iron pans, that’s a good idea since heat is retained, yet, a prettier dish that is safe to reheat quickly is also appealing. Now I have 2 excellent choices. Thank you.