Spinach and Brie Dip
Creamy and loaded with brie and three other cheeses, this amazing Spinach and Brie Dip is always a party pleaser! Forget the artichokes, this dip is HUGE on flavor! Grab your favorite dippers and everyone will rave about this dish!
Servings: 8 people
Calories: 414kcal
Ingredients
- 4 tablespoons butter 1/2 a stick
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1 teaspoon hot sauce
- 1/2 cup heavy whipping cream
- 10 ounces frozen spinach thawed and squeezed dry
- 1 tablespoon lemon juice
- 1/2 cup diced bell peppers
- 12 ounces brie most of the rind removed
- 1 cup shredded mozzarella divided
- 1 cup shredded pepper Jack cheese
- 3 tablespoons Parmesan cheese
Instructions
- Preheat your oven to 375-F degrees.
- Melt the butter in a skillet large enough to hold all the ingredients.
- Add the onions and cook until the onions are translucent and soft, about 5 minutes, then add the garlic and cook for an additional minute.
- Turn the heat off and stir in the flour, mixing well.
- Add the milk to the skillet in a slow stream, whisking well as you pour until it's all combined.
- Turn the heat back onto medium and whisk to thicken the sauce. Whisk until the sauce starts to simmer, then turn off the heat.
- Add the salt, pepper, paprika, and hot sauce to the skillet, mixing well.
- Stir in the spinach, bell peppers, the lemon juice, all of the brie, 1/2 cup of mozzarella, the pepper Jack cheese. Mix well, adding the cream until the dip is nice and thick and creamy. Don't worry if the cheese doesn't melt just yet.
- Transfer the dip to a shallow baking dish (or dishes if they're small) and top it with the remaining mozzarella, and sprinkle the Parmesan over the top.
- Bake for about 10-15 minutes or until the Spinach and Brie Dip is hot and bubbly, and the top is golden brown.
- Serve with your favorite dippers!
Notes
Chef Jenn's Tips
- Want to make this Spinach and Brie Dip ahead of time? Prepare it all the way up to the point of baking, then cover it and pop it into the fridge until you're ready to bake. Add a few more minutes of cooking time if the dip is fridge-cold when you put it in the oven.
- You can use fresh baby spinach instead of frozen. Cook the fresh spinach in a skillet with a few tablespoons of water until it is wilted, then cool it and squeeze it dry. Chop it then use it in the place of frozen spinach. You'll need to use about 12 ounces of spinach.
- In addition to the brie, any good melting cheeses will work in this recipe, so switch it up! Gouda, Monterey Jack, havarti, and even cheddar will work.
- Go easy on the salt until the cheese is all mixed in. Cheese is salty, and you don't want a salty dip.
Nutrition
Serving: 0.25cups | Calories: 414kcal | Carbohydrates: 10g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 728mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5159IU | Vitamin C: 12mg | Calcium: 415mg | Iron: 1mg