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. 

Recipe:

Prep time = 15 minutes

Bake time  = 15 minutes

Ingredients:

8 oz of Brie

1/2 cup of Sun-dried Tomatoes - drained

2 tbsp Pesto 

Directions:

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.

Cannoli Dip and Cinnamon Sugar Pita Chips

Yay!  Our first sunny spring weekend in Wisconsin! I know I'm elated…how about you?

I think everyone around the All Things Libby house feels little more well rested and rejuvenated after our lungs had a chance to be filled with fresh spring air, that and a little vitamin D go a long way for this outdoor soul.   Even had the boys helping me in the yard this summer.  Big dreams for the yard this summer...I'll keep you posted of progress!

This weekend's treat was a light, fluffy, sweet and creamy Cannoli Dip served with cinnamon sugar pita chips.  It was super easy to whip up and there was plenty to enjoy!

Start by blending 8 oz of cream cheese with 15 oz of ricotta.

Then add 2 tsp of vanilla extract and 1 cup of powdered sugar.

Finally, fold in one cup of mini chocolate chips, which were great for some added texture, of which I am a huge fan!

Low fat versions of both of the creamy ingredients were used and you wouldn't even know that the fat was missing amongst this creamy deliciousness.

To make the cinnamon sugar pita chips, the oven was preheated to 375 F.

Pitas were cut into chips by using a pizza wheel.

Sprayed with cooking spray and sprinkled with cinnamon and sugar before going into the oven for 10 minutes for the perfect combination of crispy, crunchy and chewy.

This dip would be a great addition to next week's Mother's Day menu or a nice treat for a picnic or family gathering.

As you can see, this dip was also served with scrumptious strawberries, which are also just coming into their prime!



Cannoli Dip

8 oz of cream cheese
15 oz of ricotta
2 tsp of vanilla extract
1 cup of powdered sugar
One cup of mini chocolate chips

Mix all of the ingredients together and refrigerate before serving. 

Cinnamon Sugar Pita Chips

Pitas
Cooking Spray
Cinnamon
Sugar

Preheat oven to 375 F
Cut the pitas into chips with a pizza wheel.  
Coat with cooking spray, sprinkle with cinnamon and sugar. 
Baked for 10 minutes, less if using halves of the pitas.  

They crisp up nicely as they cool.