Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Brie Dip
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- #26040
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1 medium onion, chopped fine
2 teaspoons garlic, minced
8 ounces Brie cheese, trimmed and cut into pieces
1 package (8 ounce size) cream cheese
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
salt and pepper, to taste
1 round loaf bread (8 ounce size)
directions
Preheat oven to 400 degrees F.
Saute onion and garlic in butter until golden. Set aside. Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon, brown sugar and Worcestershire sauce; season to taste with salt and pepper.
Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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