Tuesday, April 6, 2010

Garlic and Brie Dip



This is one of the recipes from the baby shower menu I chose to share with you this week. The dip is smooth and creamy, filled with some of my favorites: roasted garlic, brie, and cream cheese. One thing I love about this dip is I would honestly rather enjoy it with vegetables like asparagus and zucchini  as opposed to other dips that are perfect with a potato chip! Crackers also go really nice with it. I love the idea of serving the dip straight from an artichoke! How cute is that?!? The hardest part for me was making a straight cut at the stem off the artichoke, mine was a little tilted, but not enough for the dip to fall out!

Cold Garlic and Brie Dip

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2 heads garlic

1 tablespoon olive oil

8 oz package cream cheese, softened

1 cup sour cream

5 oz package crème de Brie

1 tablespoon Worcestershire sauce

2 teaspoons lemon zest

1 teaspoon kosher salt

1 fresh artichoke – for presentation

Blanched asparagus and zucchini, crackers for serving

Preheat oven to 400 degrees.

Remove white papery skin from garlic heads (do not peel or separate cloves). Cut off top 1/4 inch of heads to expose cloves, leaving root ends intact. Place garlic heads, cut sides up, on a 6-inch square of heavy-duty aluminum foil. Drizzle each evenly with olive oil. Bring corners of foil up and over garlic, sealing tightly. Bake for 45 minutes, or until garlic is soft. Remove foil. Squeeze garlic to extract pulp; discard skins.

In the work bowl of a food processor, combine garlic pulp, cream cheese, sour cream, crème de Brie, Worcestershire, zest, and salt. Process until mixture is smooth. Cover, and chill for at least 4 hours.

If using an artichoke for presentation, trim stem of the artichoke so bottom is level. Cut out center core of artichoke. Spread outer leaves apart and place  a small bowl in center of leaves. Spoon dip into bowl. Serve with asparagus, zucchini, and crackers, if desired.

Source: Cooking with Paula Deen, May/June 2009

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