Creamy and rich, this tangy dip made with award-winning Albert's Leap Double-Cream Brie is bursting with spinach and sun-dried tomato flavour.

Prep icon
PREP 10 min
Cook icon
COOK 20 min

Ingredients

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*Substitute Albert's Leap Double-Cream Brie with any local Ontario brie.

Instructions

Step 1

Preheat oven to 425°F.

Step 2

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.

Step 3

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.

Step 4

Serve the cheese dip with a side of toasted baguette slices or potato chips.

Nutritional info per serving:

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

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