Hot Brie and Pesto Dip
Freshness Warning
This blog post is over 18 years old. It's possible that the information you read below isn't current and the links no longer work.
16 May 2006
A couple of months ago my wife and I were on a wine tasting trip and one of the wineries had a dip that was simply amazing. The winery was nice enough to give us the recipe and I’m blogging it here so I don’t lose it.
- 8 oz cream cheese, cubed
- 8 oz brie, cubed
- 2 Tbsp pesto
- 2 Tbsp parmesan cheese
- 2 Tbsp pine nuts
- 2 oz sweet white wine (they used Muscat Canelli, I used a Reisling)
Combine all ingredients in an oven-safe bowl and bake for 20 minutes at 375°. Serve with a sliced baguette or water crackers.