This recipe is inspired by a refreshing cheese dip I remember testing when I worked at Fine Cooking’s test kitchen. Feta cheese and Greek yogurt make the dip extra creamy, while the dill brightens it. Take a look here.
My brie and fig dip is also cheese based, but is warm and heartier–better suited for rustic crackers and cubes of bread as opposed to potato chips. Baked in the oven, the layers of brie melt over the caramelized onion and fig to give you a rich dip perfect for small gatherings during the winter season. I suggest serving this dip with a knife or spoon.
– 1/2 onion diced
– 1 Tbs. olive oil
– 8oz Brie (I like double creamed brie cheese), at room temperature with rind removed
– 1/4 cup whole milk feta cheese crumbles
– 2 Tbs Fig jam
– Kosher salt and freshly ground black pepper
Heat the oven to 350 degrees.
In a small skillet, heat the olive oil over medium heat and add the onion. Season with salt and pepper to taste and saute until golden brown but not burnt, about 5-8 minutes. Remove from heat.
In a medium size ramekin, cover the bottom with slices of brie cheese. Then spread 1/4 the amount of onion and fig jam over the cheese, and sprinkle 1/4 the amount of feta. Add another layer of brie and continue to layer ending with a layer of Brie.
Cover with aluminum foil, and bake in the oven for about 10 minutes, or until cheese forms bubbles around the edges.
Remove any excess oil with a paper towel and serve warm with a knife or spoon. Enjoy!