Dips/Salsa Archives - Page 16 of 36 - Garden Seeds and Honey Bees

Brie Artisan Bread

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*Round Loaf Italian Artisan Bread, or your favorite Artisan bread

*Round 16 ounce Brie, like President, room temperature, cut off thin rind if desired but make sure brie is cold, it will be easier to remove rind

*Italian Seasoning, topping optional

*1/4 cup grated Parmesan Cheese, topping for bread and brie, optional

*Extra Light Olive Oil

*1 cup grated Monterey Jack Cheese or Pepper Jack, 1/2 cup for underneath the brie, 1/2 cup for the top of the brie cheese

*Sea Salt, to taste

*Black pepper, to taste

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Cut off the top of the loaf and remove bread from the center of the bottom 1/2 of the bread the size of the Brie circle making a a cavity to place the Brie.

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Drizzle olive oil onto the center of the bread loaf where the bread was removed, then sprinkle with 1/2 cup Monterey Jack cheese, Italian seasoning, sea salt and pepper. Then place in the Brie and add bread top. I wrapped the bread in foil which is optional. Add extra Cheese toppings or seasonings as desired.

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Bake in 350*F. oven for 20 plus minutes or until cheese gooey melted.

Enjoy!

Lindy

Roasted Poblano Artichoke Dip

*2 tablespoons extra Light Olive Oil

*1/2 cup chopped Red Onion

*2 Large Poblano Peppers, Roasted centers removed, sliced and cut and diced large OR 1 to 2 cans (7 ounce) chopped Roasted Green Chile’s

*1 can (14 ounce) Quartered Artichoke Hearts, drained

*4 ounces Greek Yogurt Cream Cheese

*1 cup Grated Colby Jack Cheese, reserve 1/2 cup for topping

*1/2 cup Sour Cream or Plain Greek Yogurt

*2 tablespoon Mayonnaise

*1/4 cup Grated Parmesan Cheese, Romano and Asiago Cheese (Kraft) topping

*Pink Himalayan Sea Salt or SeaSalt and Fresh Ground Black Pepper, to taste

*Pam Cooking Spray

*I like using glass baking dish 7”x11”

*1 Loaf Baguette, sliced or Pita Chips, Crackers of your choice

See our Roasted Peppers for roasting peppers.

In a sauté pan, sauté the onions in olive oil on medium heat until translucent about 4 minutes.

In a medium mixing bowl add the cream cheese, 1 cup cheese, sour cream or Greek yogurt, mayonnaise, sea salt and pepper, stir until combined. Then add the roasted peppers, artichokes to the cream cheese mixture stirring again until evenly mixed.

Pour/spread dip mixture into greased/cooking sprayed baking dish and top with 1/2 cup Colby Jack cheese and 1/4 cup Parmesan cheese.

Bake in a preheated oven 350*F oven for 15 to 20 minutes or until cheese turns golden color.