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.

warm brie dip in cast iron skillet with bread

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

  1. Add all the cheese to a food processor and process until smooth.
  2. Add some thyme leaves and blend in.
  3. Add a layer of fig jam (or flavour variation of your choice) to cover the bottom of the baking dish.
  4. 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.

warm brie dip in baking dish with bread 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.

warm brie dip in cast iron skillet with bread

Get the Recipe: Warm Brie Dip

Brie cheese combines with some Gruyere and Parmesan in this warm cheese dip, with a layer of fig jam at the bottom.
5 stars from 6 ratings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 20 servings

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

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 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.
Cuisine: American, Canadian
Course: Appetizer
Serving: 1serving, Calories: 79kcal, Carbohydrates: 3g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 154mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 133IU, Vitamin C: 0.4mg, Calcium: 111mg, Iron: 0.1mg
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Adapted from a Good Food recipe