“Yummy baked brie and sundried tomatoes combine for an excellent warm dip for crusty bread or crackers of your choice. Instead of a small baking dish, I used a couple of ramekins for individual servings for my partner & myself. Since the brie really bakes down, be sure and fill your ramekins or small baking dish to the top.”
READY IN:
45mins
SERVES:
2
YIELD:
2 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Remove rind from Brie, then cut brie into cubes.
  3. In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper.
  4. In a small baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
  5. Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably.
  6. Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
  7. Serve warm, with bread or crackers.

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