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Cranberry Brie Dip

Cranberry brie dip combines cream cheese, sour cream, and Brie in a warm, bubbling baked appetizer. Whole-berry cranberry sauce, pecans, and fresh rosemary make a sweet-savory topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 tsp unsalted butter softened, for greasing
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 1 wheel (8 oz) Brie rind removed and cut into small pieces
For the topping
  • 0.5 cup cranberry sauce whole-berry
  • 0.25 cup pecans chopped
  • 1 tsp rosemary chopped fresh

Equipment

  • 1 1-quart oven-safe baking dish

Method
 

Make the dip
  1. Heat the oven to 350°F.
  2. Use the butter to grease a 1-quart oven-safe baking dish.
  3. In a medium bowl, beat the cream cheese and sour cream until smooth.
  4. Fold in the Brie.
Top and bake
  1. Spread the cheese mixture in the baking dish.
  2. Spread the cranberry sauce over the cheese mixture.
  3. Sprinkle with the pecans and rosemary.
  4. Bake for 20–25 minutes, until the dip is hot and bubbling around the edges.
  5. Let the dip rest for 5 minutes before serving warm.

Notes

For the smoothest dip, soften the cream cheese and Brie before mixing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the texture may change. For a nut-free option, omit the pecans.