I know that I might have mentioned at some point my absolute love of cheese, but what I didn’t say was that my absolute most favorite cheese in the whole wide world was brie. Brie would definitely be my boyfriend, if you know, it was a human with arms and legs and stuff is this getting weird? Back to brie…it’s so smoky and soft and tastes amazing paired with either sweet or savory flavors, definitely like cream cheese in that regard.
Anyways, all week I had been all ‘OMG I could totally sit down and eat an entire block of cheese right now’ (there is no way that I am the only one who feels this way when stressed right?) but due to the whole being healthy thing I knew I was just going to have to wait until Sunday. Since I had all week to think about what awesomeness I could create, I thought putting some of my favorite Italian food flavors in a dip would be awesome, and true, brie is not a typical Italian cheese but dang it, it is so tasty! So of course garlic, thyme, rosemary, and olive oil went into this amazing dip, and y’all it is amazing.
Can I admit that I made another batch after eating the first one? Okay, I totally did, but the cheese is so gooey and garlicky, especially smothered on a piece of soft wonderful bread, and it’s pretty darn easy to make too. This totally kicked my cheese craving like whoa 🙂
Let’s start with the brie, and remove the rind…
FYI this is usually my view looking down, one foot on either side of her because she insists on laying right where I cook, hopeful to catch a falling piece of something, she’s too cute to tell her to move…
Now slice up your cheese, place in your pan and drizzle some olive oil over it…
Chop up your garlic…mmm garlic…
Chop up your rosemary…
Place garlic and rosemary in small bowl or measuring cup like so, drizzle a little olive oil and mix…
Sprinkle your rosemary and garlic over your cheese…
Bake it up and enjoy!…this looks like a totally awesome cheesy hot tub 🙂
- 13.2 Ounce Package of Brie Cheese, Rind Removed and Cubed.
- 3 Cloves of Garlic, Finely Chopped.
- 2 Teaspoons Fresh Rosemary, Chopped.
- 1 Tablespoon of Dried Thyme.
- Olive Oil For Drizzling.
- Salt and Pepper to Taste.
- 8" Cast Iron Skillet.
- Preheat your oven to 375 degrees F.
- Drizzle oil in your skillet.
- Remove the rind from the Brie and cut the cheese into pieces, place in your oiled skillet.
- Finely chop your garlic and rosemary and place both in a small bowl, drizzle olive oil on top and mix these ingredients together.
- Spoon your rosemary/garlic mixture over your cheese, place skillet in your oven and bake for 6-8 minutes or until cheese is melted and bubbly, sprinkle your thyme on top of the dip and serve immediately.
- I found that putting half of your cheese in your skillet, then placing into the oven for a few minutes or until it starts to melt, then removing from the oven then placing the rest of your cheese into your skillet seems to get the best results of melty-ness 🙂
- You could definitely use more or less garlic depending on how much you like it, I used more because I love it.
If I don’t have a skillet could I bake in a regular dish?? Sounds amazing.
Hey Haley! absolutely! I used the smallest iron skillet I have at 8″ so if you use a regular dish just make sure it’s not too big, unless you double the recipe 🙂 Thanks!
I say double the recipe 🙂
My brie didn’t actually melt :.. ( . Any thoughts as to why?? It was still so good though!
Oh no! so sorry it didn’t melt for you, maybe it was really cold still from the fridge, or maybe the pieces weren’t cut small enough, or maybe your oven wasn’t preheated long enough. If you try it again, please let me know if it turns out better 🙂
This looks amazing! I think I will try this and maybe add toasted walnuts. What do you think?
Thanks so much! Oh wow, with toasted walnuts sounds amazing! Let me know how you like it! 🙂
-Holly
Made this tonight, and it is wonderful.
Oh that’s wonderful!! glad you liked it 🙂 -Holly
OMG, this is so yummy! I ate it with some crunchy apples since I am celiac. This was an excellent and easy app – I look forward to making it again 🙂 Thank you for posting!!!
Hey Cheryl! Thank you so much! So glad you liked it, and love that you could still enjoy it even with celiac’s, honestly apples sounds amazing with this dip I will have to try it myself 🙂
Could this be made with Basil and parsley instead of Rosemary & thyme?
Hey Jennifer! yes absolutely basil and parsley would work great 🙂
I do not have a cast iron skillet. I have oven proof skillets. Will they still have the same result. I need this recipe in my life! Haha!
Hey Tiffany! I think they should totally be fine as long as they are about the same size, but just make sure to keep an eye on it 🙂 Hope you enjoy it!
Hi Holly I’m also Holly (nice name!). I bought a wedge of brie and French bread and was looking for a recipe and this was perfect! I toasted the bread with garlic butter and it is now my new boyfriend. Holly + brie dip 4 eva
Hey Holly!! totally awesome name 😀 and sooo glad you’re loving this dip–definitely my 2nd boyfriend haha 🙂
Can this be made in a small crockpot? Thanks.
Hey Jean!
yes I think so, though I’ve never done it before, I just recommend placing on the lowest setting and watch it so its doesn’t scald. Thanks!
Hey Holly,
Thanks for sharing this. On my second go I added in some white wine. It was amazing. The 3rd time that I made it I also added in bacon, which was also great. Thanks for not putting a serving size on the recipe so that I don’t feel so gluttonous when I inhale it.
Hey Sarah! wow the white wine and bacon sound frigging delicious! I’m totally going to borrow your ideas next time I make this 🙂 Haha, serving size is dictated by you, so never feel gluttonous haha.
I could see adding spinach also.
I think definitely double and some spinach sounds delicious!
Hooly,
So glad you posted this alternative recipe for Brie!! I have really only eaten it with the sweet toppings and I have a wedge in the fridge but no pecans, walnuts or anything to make it en croute. I made this recipe this morning (never too early for cheese and bread in my opinion) and it is super yummy. I could eat it just with a spoon if I needed to feel like I eating “healthy” lol. Thanks!!
Hey Becky! thanks so much! and you are sooo right it’s never too early for cheese and bread, especially when it’s as good as this dip 🙂 and trust me, I have eaten the heck out of it just off of a spoon haha.
Hi Holly, I’m really excited to make this for a dinner party I’m hosting, using my wedding chinaware. Accordingly, I don’t particularly want to serve it out of my skillet or even a regular casserole dish. What are your thoughts on baking in the skillet but transferring to a serving plate? Do you think it’ll get all messy and un-pretty to serve? Thanks for your thoughts!
Hey Kate! Oh that’s wonderful! I definitely suggest making this a triple recipe since you’re serving at a dinner party (it will go fast). Honestly, having never transferred it to a beautiful serving dish I’m not really sure how it will hold up look-wise but fortunately since it’s really gooey it should probably go back to shape, and then maybe add an herb garnish on top after placing into your china. I hope that helps and have fun!