BRIE SPINACH DIP

By charlotteh371

MAKE AHEAD: Prepare dip to the point of baking and then refrigerate. Simply bake when ready to serve, baking 20 minutes or until warmed through ad bubbly. You can also place baked dip a crockpot to keep warm and serve from there if desired.

Ingredients

• Prep Time 15 minutes
• Cook Time 12 minutes
• Servings
• 15 15
• people
• INGREDIENTS
• 4 tablespoons unsalted butter
• 1/4 onion, chopped
• 2-3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 cup sour cream
• 1 10 oz. pkg. frozen spinach thawed, squeezed dry
• 1 cup chopped jarred roasted red peppers thoroughly drained/patted dry (optional)
• 1 13 oz. pkg. brie cheese, rind removed, cubed
• 1 cup freshly grated mozzarella cheese divided
• 3/4 cup freshly grated Pepper Jack cheese divided
• 1/2 cup freshly grated Parmesan cheese divided

Preparation

Step 1

Preheat oven to 375 degrees F.
Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9” pie pan to bake). Add onions and cook, while stirring for 3 minutes. Add garlic and saute 30 seconds.
Stir in flour, and cook, while stirring, for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
Remove from heat and stir in sour cream until smooth. Stir in spinach and roasted peppers followed by brie, 1/2 cup mozzarella, 1/2 cup Jack cheese, and 1/4 cup Parmesan.
Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.
Let sit at least 5 minutes then serve hot with bread, crackers, etc.