Tuesday, November 11, 2014

Sun-dried Tomato and Pesto Baked Brie Dip

This is a colorful, flavorful European inspired dip combines the 
French cheese which is creamy and mild with the sweet and aromatic Italian Pesto. 
The sun-dried tomatoes offer the perfect tanginess to round out this crowd-pleasing dip.

Start with 8 oz of Brie Cheese carefully cut off the rind and into chunks.

The rind is completely edible, so that is a personal preference to remove it. 
Thankfully, there is nothing to worry about if some is left behind.  

To the chunked Brie, add 1/2 cup of drained Sun-Dried Tomatoes, drained

Sun-dried tomatoes are often packed in oil, 
so it is really important to drain them first to avoid having too much oil in the dip. 

Then, add 2 tablespoons of fresh, home made pesto to the dip. 

Click here for recipe. 

Gently stir up the dip and bake at 350 F for 15 minutes. 


Prep time = 15 minutes
Bake time  = 15 minutes

8 oz of Brie
1/2 cup of Sun-dried Tomatoes - drained
2 tbsp Pesto 

Preheat oven to 350 F.
Trim the Brie of the casing and cube. 
Add to small, shallow baking dish. 
Add tomatoes and pesto. 
Cover and bake for 15 minutes.

Stir gently and serve with Melba toast or veggies.