Hehehe… I crack me up.When I went in the fridge today, I noticed the small wheel of Brie I got a few days ago. It was in the reduced section then so I said cuss words to myself as I tried to figure out how to use it before it was… *said in a melodramatic tone of voice*… TOO LATE (images of green cheese and the Brie giving birth to alien life forms took place in my mind). I almost left it then because that idea was kind of cool but it DID cost five bucks so I pulled it out of the fridge. Sigh… maybe next time.
I decided on a cheese dip cause any excuse to melt cheese is high on my list of good food. Especially when it’s something I can add bacon to… which I did. Lots of it. Because bacon is NOT liver thus I love it. So far it has been a hit if the half empty pan is any indication. I served it with Tostitos mini rounds but I think it would also be fantastic spread on baguette slices.
HOT MELTY BRIE & BACON DIP
- 1 12.25 ounce round brie (I used Alouette brand baby brie)
- 8 ounces muenster cheese
- 1/4 cup shredded Parmesan/Romano mix ( the fresh shredded kind in the deli area not the dry grated kind in the pasta aisle)
- 1/2 cup shredded Mozzarella
- 8 ounces cream cheese
- 1/4 cup diced green and/or red peppers
- 1/4 cup thinly sliced green onions
- 1 lb. low sodium bacon, cooked until crisp, cooled and crumbled
- 1/2 cup sour cream
- 1/4 teaspoon red pepper flakes (optional)
- Preheat your oven to 375. Put the bacon in a foil lined pan (foil lined because I hate washing greasy pans) and cook until nice and crispy, about 20 minutes.
- Meanwhile, cut your Brie and Muenster cheeses into 1/2 inch cubes.
- Dice the green peppers into 1/4 inch (more or less; doesn’t have to be perfect, just be sure it’s small) pieces. Put into a small bowl with about a teaspoon of the bacon grease (you heard me… bacon grease.) Stir together then put into the microwave for 2 minutes on high power.
- Mix together the mozzarella, muenster, brie, cream cheese, Parmesan and sour cream. Add in the bacon, red pepper flakes if using, green onions and the green peppers.
- Put in a 2 quart casserole (or a deep souffle dish or any pretty baking dish) and put in the 400 degree oven until bubbly and the top is nicely browned.
- Serve with chips, veggie sticks or baguette slices.
- NOTE- This makes a LARGE pan of dip so if you’re not feeding a large family (or the county) you may want to cut this in half
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