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
PREP10 min
Prep icon
Cooking20 min
Prep icon
Ready in30 min



  1. Step
    Preheat oven to 425°F.
  2. Step
    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.
  3. Step
    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.
  4. Step
    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe