• 300g Albert's Leap Double-Cream Brie*, chopped
  • 1/4 cup local Ontario sour cream
  • 1 tbsp extra virgin olive oil 
  • 1 small onion diced
  • 2 cloves garlic diced

*Substitute Albert's Leap Double-Cream Brie with any local Ontario brie.
  • 4 cups fresh spinach, roughly chopped
  • 3 tbsp chopped sun-dried tomatoes
  • Fresh ground pepper
  • Toasted baguette or potato chips, for serving


  • Preheat oven to 425°F.
  • Heat olive oil in a cast iron skillet on medium-high heat. Add onions and saute for 2 to 3 minutes, until softened and slightly translucent. Add the garlic and cook an additional 30 seconds, then add the spinach and cook for 3 minutes, turning with tongs every 30 seconds, until softened and cooked through. Toss in the sun-dried tomatoes then remove from heat.
  • In a small mixing bowl, combine Albert's Leap Brie and sour cream. Add the sauteed spinach mixture, season with pepper and stir until evenly distributed. Transfer the cheese to a 6" cast-iron skillet or small shallow baking dish. Place in the oven to bake for 15 to 20 minutes, until bubbling and golden brown on top. Allow to cool for 5 minutes before serving.
  • Serve the cheese dip with a side of toasted baguette slices or potato chips.


Calories 325
Protein 17.8g
Carbohydrates 5.8g
Fat 26.5g
Sodium 506.9mg
Fiber 1.2g
Calcium 198mg

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