Description
This Cranberry Brie Biscuit Dip is a warm, melty appetizer featuring creamy brie cheese topped with tart cranberry sauce and shredded white cheddar, surrounded by buttery herb biscuits. Perfect for parties or cozy gatherings, it combines sweet, savory, and cheesy flavors with a touch of rosemary and honey drizzle for an irresistible bite.
Ingredients
Scale
Cheese Dip
- 1 (12.3-oz) round brie cheese, at room temperature
- 1/4 cup cranberry sauce
- 1/4 cup shredded white cheddar
- 1 sprig rosemary
- Freshly cracked black pepper, to taste
- Drizzle of honey for garnish
Biscuit Ring
- 1 (16.3-oz) can refrigerated biscuits
- 2 tablespoons butter, melted
- 1 tablespoon freshly chopped parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Biscuit Ring: Preheat your oven to 375°F. Cut each biscuit in half and roll the halves into balls. In a small bowl, combine the melted butter and freshly chopped parsley. Arrange the biscuit balls in a ring around the edge of a medium oven-safe skillet. Brush the biscuits generously with the parsley butter mixture, then season them with kosher salt and freshly ground black pepper.
- Bake the Biscuit Ring and Brie: Place the whole round of brie cheese in the center of the biscuit ring. Using a paring knife, carefully remove the top rind from the brie to expose the cheese. Bake the skillet in the preheated oven until the brie is melty, about 8 to 10 minutes.
- Combine Toppings and Melt Cheddar: Remove the skillet from the oven and dollop the cranberry sauce and shredded white cheddar onto the melted brie. Gently fold the cheeses and cranberry sauce together to combine into an even layer. Smooth it out and top with the rosemary sprig. Return the skillet to the oven and bake for another 5 to 7 minutes to melt the cheddar thoroughly.
- Garnish and Serve: Once baked, remove from the oven and drizzle the dip with honey. Serve immediately while hot, pairing the warm, melty dip with the buttery herb biscuits surrounding it.
Notes
- To easily remove the top rind from the brie, carefully score around the edge with a paring knife and gently lift it off.
- Use a medium oven-safe skillet or dish to hold the biscuit ring and brie during baking.
- For a nuttier flavor, substitute white cheddar with smoked cheddar or gouda if desired.
- Adjust seasoning on biscuits and dip to taste, adding more pepper or salt as preferred.
- Serve with extra biscuits or crackers if you want more to dip.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
