You guys, this dip. THIS BASIC BRIE DIP. This is totally the I got dumped, I wore a silk dress and it’s really hot and I have embarrassing pit stains, I hate my life, I’m in love with cat, OR, Yay! You got engaged friend, yay babies!, yay raise, yay life, I’m depressed, I’m really happy, epic dip. I am salivating while writing this because I remember the moment when this cheesy goodness laid upon my tongue and exploded my mind. How can you go wrong with brie, really? The chives are awesome, and the pecans give a nice crunch. We paired it with crostini, and apple slices, however, this is the kind of dip you can shove anything into it and it will still be delicious. Please make this.
Basic Baked Brie Dip
- 8 ounces triple cream brie, rind removed (room temperature)
- 3 ounces mascarpone, softened
- 2 teaspoons minced thyme
- 1 teaspoon thinly sliced chives
- salt and pepper to taste
cinnamon-spiced candied pecans
- ½ cup chopped pecans
- 2 ½ tablespoons powdered sugar, sifted
- ¼ teaspoon ground cinnamon
- Preheat oven to 375˚F.
- Lightly grease a small shallow baking dish. Set aside.
- Place brie, mascarpone, thyme, chives, salt, and pepper into a mixing bowl and mix together until fully incorporated.
- Pour and evenly spread mixture into the baking dish and set aside.
- Pour pecans into a skillet and place over medium heat. Sprinkle sugar and cinnamon over pecans followed by 2 to 3 teaspoons water (you want just enough water to wet cinnamon-sugar and coat pecans).
- Toss until pecans are evenly coated. Continue to cook over medium heat, stirring frequently, until coating has dried and pecans have toasted.
- Sprinkle candied pecans over brie mixture and bake for 10 to 12 minutes or until dip is bubbly and gooey.
- Allow dip to cool for 5 minutes before serving with crostini and green apple slices.