A warm brie dip is a fast and easy appetizer that comes together with very little effort. A whole wheel of brie is scored and baked until the center turns molten and gooey.
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The mild flavor of the melted cheese pairs well with tart cranberry sauce and crunchy toasted pecans. You can have this dish ready to serve in 20 minutes from start to finish.
Why You'll Love This Recipe
- Scoring the top rind helps the cheese melt evenly and gives the toppings a place to settle
- Toasting the pecans briefly on the stove brings out their natural oils and adds a deeper flavor to the topping
- Baking the cheese on parchment paper makes it easy to transfer the hot dip to a serving platter without making a mess
Essential Ingredients
- Brie cheese: Buy a whole wheel of brie, not a wedge. The rind holds the melted cheese inside as it bakes.
- Cranberry sauce: Whole berry cranberry sauce provides a nice texture, but smooth cranberry sauce or a fruit chutney will also work.
- Pecans: You can substitute chopped walnuts or sliced almonds if you prefer.
- Honey: Maple syrup or agave nectar are good alternatives to add a hint of sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the cheese: Keep the brie cold until you are ready to start. Place it on parchment paper and gently score the top of the rind with a knife. Do not cut all the way through the cheese.
Toast and top: Toast the chopped nuts in a dry skillet for a few minutes. Spoon the cranberry sauce over the scored brie, then add the warm nuts and a drizzle of honey.
Bake and serve: Bake the topped brie at 350°F (175°C) until the cheese feels very soft when pressed. Let it sit for a minute to stabilize before moving it to a serving board.
You Must Know
- Keep the brie in the refrigerator until right before you prepare it
- Cold cheese is easier to score with a knife
- Watch the brie closely during the last few minutes of baking
- If left in the oven too long, the rind can split and the cheese will pool on the baking sheet
- You can test if the cheese is melted by gently pressing the side with the back of a spoon
- It should give way easily
Serving Ideas
Serve this warm cheese dip with sturdy crackers, toasted baguette slices, or crisp apple wedges.
Storing & Reheating
Store leftover brie in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cheese texture will become grainy. Reheat portions in the microwave for 15 to 20 seconds until warm.
FAQ
Do you cut the rind off brie before baking?
No, you should leave the rind intact. The rind acts like a bowl to hold the melted cheese together in the oven.
How do you know when baked brie is done?
Gently press the side of the cheese wheel with a spoon. It is ready when it feels soft and yields easily to pressure.
Can I prepare this dip in advance?
You can score the cheese and add the toppings up to an hour before baking. Keep it in the refrigerator until you are ready to put it in the oven.
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📖 Recipe Card
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Baked Brie Dip
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A wheel of brie cheese is topped with cranberry sauce and toasted pecans before baking in the oven until melted and gooey.
Ingredients
- 1 (8-ounce / 225 g) wheel brie cheese, chilled
- 1/2 cup (130 g) whole berry cranberry sauce, room temperature
- 2 tablespoons (15 g) chopped pecans
- 2 teaspoons (10 ml) honey
- 1 sprig fresh rosemary, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Place the oven rack in the center position.
- Set the chilled brie wheel on a sheet of parchment paper that is slightly larger than the cheese. Place the parchment and cheese onto a small baking sheet.
- Use a sharp knife to lightly score the top rind of the brie in a crisscross pattern.
- Heat a small skillet over medium heat. Add the chopped pecans and toast them for 2 to 3 minutes until fragrant. Stir frequently to prevent burning, then transfer to a small bowl.
- Spoon the cranberry sauce evenly over the top of the scored brie.
- Sprinkle the toasted pecans over the cranberry sauce and drizzle the honey on top.
- Bake for 12 to 15 minutes. The cheese is ready when it feels soft to the touch but holds its shape.
- Remove the baking sheet from the oven and let the cheese rest for 2 minutes.
- Use the parchment paper to transfer the cheese to a serving board. Garnish with a sprig of fresh rosemary and serve warm.
Notes
- Keep the brie in the refrigerator until right before you prepare it. Cold cheese is easier to score with a knife.
- Watch the brie closely during the last few minutes of baking. If left in the oven too long, the rind can split and the cheese will pool on the baking sheet.
- You can test if the cheese is melted by gently pressing the side with the back of a spoon. It should give way easily.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
