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A Dip of Three Cheeses
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 3 cups
Dates, brandy, and brie elevate this cheese dip to party status. If you were to argue that the words “elegant” and “dip” can’t live side-by-side in harmony, well…you’d be wrong. I love the funk the brie rind brings to the party, so I never remove it. You can of course, but you’ll need even more cheese to make up the total amount.This recipe first appeared on altonbrown.com.
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- 4 ounces (about 8 large) medjool dates, pitted and roughly chopped
- 1/2 cup water
- 1/2 cup brandy
- 1/2 cup muscovado sugar
- 1 (8-ounce) block cream cheese, at room temperature
- 1 (8-ounce) container mascarpone cheese
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 6 ounces brie cheese, cut into chunks
- 4 ounces walnuts, toasted
Specialized Hardware
Slow cooker
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 3 cups
Procedure
- Combine the dates, water, brandy, and sugar in a small saucepan over medium heat. Bring to a simmer and reduce until dates are softened and mixture is syrup-thick, about 10 minutes. Set aside to cool completely. This part can be made up to 1 week in advance.
- Add the mascarpone, cream cheese, thyme, salt, and pepper to slow cooker and whip with a hand mixer on medium speed.
- Fold in the brie, walnuts, and date mixture and cook on low for 1 hour. Stir and continue to maintain serving temp on the low or "warm" setting if available. Serve with toasted baguette.
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