Here’s a delicious addition to your appetizer tray. This yummy dip can be made ahead then thrown in the oven for the final step just before you’re all ready to dive in.
Total Time
40min
5.0
1 Rating
Author: A Hint of Rosemary
Servings:
6
Ingredients
•
2
Tbsp
Olive Oil
, divided
•
2
Fennel Bulbs
, thinly sliced
•
2
Leeks
, thinly sliced
•
2
cloves
Garlic
, minced
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Crushed Red Pepper Flakes
•
7
oz
Brie Cheese
, room temperature
•
1/2
cup
Shredded
Parmigiano-Reggiano
•
1
Lemon
, zested
•
4
Tbsp
Shredded Mozzarella Cheese
•
to taste
Crackers
or Bread
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a large skillet, set over medium heat, add Olive Oil (1 Tbsp). When hot, add the Fennel Bulbs (2) and sear on both sides, for 1-2 minutes per side. After you’re done with the fennel, transfer it to the bowl of your food processor.
3.
In the same skillet, add the Olive Oil (1 Tbsp). Add the Leeks (2) and cook, mixing often, until softened, 2-3 minutes.
4.
Mix in the Garlic (2 cloves) and cook until fragrant, about 1 minute.
5.
Transfer the leek mixture to the food processor along with Kosher Salt (1/2 tsp) and Crushed Red Pepper Flakes (1/4 tsp). Give it a few quick pulses just to break them down and incorporate the ingredients.
6.
Add the Brie Cheese (7 oz), Parmigiano-Reggiano (1/2 cup), and zest of the Lemon (1). Pulse until mostly smooth, about 30 seconds. Check for seasoning and add salt if desired.
7.
Transfer to a small oven-safe baking dish. Top with the Shredded Mozzarella Cheese (4 Tbsp) and place in the oven until the cheese is melted and browned on top, about 20-25 minutes.
8.
Serve warm with Crackers (to taste). Enjoy!
Nutrition Per Serving
CALORIES
235
FAT
17.3 g
PROTEIN
11.8 g
CARBS
9.3 g
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