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.

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PREP15 min
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Cooking12 min
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Ready in1 h 7 min




  1. Step
    In a large, nonstick skillet over medium heat, cook beef, onion, garlic, oregano, chili powder, cumin and salt for about 8 minutes or until browned. Stir in whipping cream and simmer for 3 minutes or until reduced and thickened. Remove from heat and stir in 1 cup (250 mL) of the cheese. Stir in corn and beans. Set aside to cool slightly.
  2. Step
    In a small bowl, whisk together sour cream, lime zest and juice, salt and pepper. Refrigerate until ready to use. Preheat oven to 375°F (190°C).
  3. Step
    Unroll 1 of the pie pastry sheets and fit into 9-inch (23 cm) pie plate. Spoon half of the cooled beef mixture into pie crust bottom. Sprinkle with remaining 1/2 cup (125 mL) of cheddar cheese and dollop with sour cream and salsa. Spoon remaining beef mixture over top. Brush edge of pastry with egg.
  4. Step
    Unroll remaining pastry and place on top. Pinch edge to seal and crimp if desired. Brush top with egg and make 3 or 4 small slashes in top crust. Bake for about 40 minutes or until pastry is golden brown. Let cool about 10 minutes before cutting and serve with Lime Crema


Nutritional info per serving:

1/6 recipe

Calories 750
Protein 36g
Carbohydrates 51g
Fat 45g
Saturated Fat 21g
Trans Fat 0.2g
Cholesterol 115mg
Sodium 880mg
Fibre 6g
Sugar 3g

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