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. PutÂ 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.Â 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, ParmesanÂ 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 😛
How long does it stay “dippable”? / Any issues when it cools back down?
It’s cooled down now and still quite tasty actually. The texture changes of course from melty and gooey to denser but it still “scoops” easily and re-heats well (I know this because I just now got to eat some and reheated a portion in the microwave for 30 seconds.)