Barely Brie-thing

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.


  1. 1 12.25 ounce round brie (I used Alouette brand baby brie)
  2. 8 ounces muenster cheese
  3. 1/4 cup shredded Parmesan/Romano mix ( the fresh shredded kind in the deli area not the dry grated kind in the pasta aisle)
  4. 1/2 cup shredded Mozzarella
  5. 8 ounces cream cheese
  6. 1/4 cup diced green and/or red peppers
  7. 1/4 cup thinly sliced green onions
  8. 1 lb. low sodium bacon, cooked until crisp, cooled and crumbled
  9. 1/2 cup sour cream
  10. 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 😛

Five minutes after setting it out. WAITAMINNIT! Where's MINE!?




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2 thoughts on “Barely Brie-thing

    • 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.)

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