This past weekend my family celebrated my grandparents’ 60th Anniversary. It was a special day, and really fun to see everyone.
My aunt Karen brought this brie dip, and it was an instantaneous hit.
She brought the ingredients with her and heated up the topping while we watched, and then doused the cheese with it. We were digging in within about 30 seconds, and let me tell you….it was even better than I was expecting it to be.
I asked Karen if she would be kind enough to share the recipe for this blog, and she gladly gave it to me. She originally received it from a friend of hers.
As you can see from the top image, I tried this out myself today. This dip is hard to photograph because it looks a bit like a big blob, but that is the beauty of it…it is a big blob of perfect deliciousness. And it’s so easy to make!
The recipe below is for an 8-inch brie. I just picked up a small wedge from Trader Joe’s. When Karen made this, it was for a large group so she quadrupled the ingredients. It’s up to you – you can really eyeball how much you need depending on the cheese you bought. Another note – this dip tastes best the first time (reheating just isn’t the same) so I would proportion accordingly.
Pecan Cranberry Brie Dip
1/4 cup brown sugar
2 Tbsp butter
1 Tbsp milk
1/4 cup pecans (chopped and toasted)
1/4 cup dried cranberries
Peel the rind off the brie and let it come to room temperature.
In a small saucepan, heat brown sugar, butter and milk. Stir until dissolved. Remove from heat and stir in pecans and dried cranberries.
Pour mixture over cheese, and serve with crackers.