Artichoke-Brie Dip
"This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use."
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4 cups
ingredients
- 2 (6 ounce) jars artichokes, drained & chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 2 tablespoons green onions, chopped fine
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 garlic clove, minced
- 1 (8 ounce) package brie cheese, cut in small pieces
directions
- Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
- Add Brie and mix well.
- Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
- Serve warm. Great with party rye, sourdough bread, or crackers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I'm always looking for brie appetizers that don't have fruit in them! I used a 14 oz can of artichokes (I don't care for the oil from the jarred kind) and cut the black pepper in half because my tongue is sensitive to the heat. I found it to be a little too salty and the pepper burned just a bit. I also wasn't crazy about a full cup of warmed up mayo... it has an odd taste in mass quantity. The second time, I used half mayo and half sour cream and greatly preferred it. I only used 1/4 tsp salt, which was just right. I took the pepper down to 1/8 tsp and decided that was too little. The black pepper flavor is an essential part of this recipe - it melds surprisingly well with the brie. I will increase it next time. Oh, and cutting the rind off the brie is just a waste of time - just put it all in! -
Awesome dip! If you love brie cheese and artichokes, this is for you. I added some extra garlic but that's all I did differently. Thanx for sharing! -
This was SO GOOD!!!! Served it for some friends & we all loved it. 4 of us ate almost the entire thing. It was so good on toasted bread, but also very good on crackers. And the very little that was left, was still good cold on crackers the next day. Thank you so, so much for sharing this. I can't wait to make it again. -
Thank you so much, this is such a good find! I actually put mine in a cob loaf & baked it that way. I scooped out the inside of the cob & served it with the extra cooked bread. My guests then started ripping the loaf (bowl) & using that. EVERYONE asked for the recipe. I didn't bother taking the rind off the brie cheese either. WONDERFUL DIP!!!! -
Fantastic!!! I used 2 13.25 oz. cans of artichoke bottoms and a 10 oz. wheel of brie. Since I forgot to buy the green onions, I added 1/2 tsp of onion powder to the mixture. I served this as an appetizer with crackers before dinner last night and we absolutely loved it! Thanks for sharing another super dip recipe, Jeanne! **Made for Spring PAC 2008**
see 2 more reviews
RECIPE SUBMITTED BY
I live in central Idaho - home of pine trees and mountains. The photo is of my cat, Tommy. He adopted me when I moved into my current residence about 7 years ago. I work as office manager for a Real Estate company but spend my free time pouring thru recipes in search of something new and different. Baking has been my hobby since I was 9 years old and now as I rapidly approach 60, it's becoming an obsession! I have 3 married children and 13 grandchildren. My favorite cookbook is "Bach to the Kitchen" by the WA-ID Symphony league members. It is one of the best I've ever come across. I love to cook, eat, read, do crafts and spend time with my family. My pet peeve is people who can eat whatever they want and not gain weight!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
