SPRD: Baked Onion Brie Spread
Source of Recipe
Lori Adams, Mooresville, Indiana (Taste of Home magazine)
1 large onion -- chopped
2 tablespoons garlic -- minced
2 tablespoons butter
1 round Brie cheese -- rind removed
-- and cubed (8 oz)
or
1 round Camembert cheese -- rind removed
-- and cubed (8 oz)
1 package cream cheese -- cubed
-- (8 oz)
3/4 cup sour cream
2 teaspoons brown sugar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
paprika
fresh vegetables
In a large skillet, cook onion and garlic in butter over medium heat for 8 to 10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside.
Place brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in the sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture.
Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-inch shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil (about 18 in. square). Place on a baking sheet.
Bake at 400 degrees for 1 hour or until spread is bubbly. Remove top of bread. Sprinkle paprika over spread. Serve with vegetables and bread cubes.
Yield: 2 3/4 cups
Category: Appetizers, Spreads
Recipe typed for you by Judi Mae Phelps.
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