A Dip of Three Cheeses

A Dip of Three Cheeses

If you were to argue that the words “elegant” and “dip” can’t live side-by-side in harmony, well … you’d be wrong.

Three Cheese and Date Dip

  • 4 ounces medjool dates (about 8 large, pitted and roughly chopped)
  • 1/2 cup water
  • 1/2 cup brandy
  • 1/2 cup muscavado sugar
  • 8 ounces cream cheese (at room temperature)
  • 8 ounces 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 (see note))
  • 4 ounces toasted walnuts
  1. Combine the dates, water, brandy and sugar in a small sauce pan over medium heat. Bring to a simmer and reduce until dates are softened and mixture is syrup-thick, about 10 minutes.
  2. Cool completely. (This part can be made up to a week in advance.)
  3. Add the mascarpone, cream cheese, thyme, salt and pepper to slow cooker and whip with a hand mixer on medium speed.
  4. Fold in the brie, walnuts and date mixture and set the cooker to “low” for 1 hour. Stir and continue to maintain serving temp on the low or “warm” setting if available. Serve with toasted baguette.

I love the funk the 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.

1 comment

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  1. 1
    Adam Perry

    My first attempt at making this was very tasty but the consistency seemed a bit off. In the slow cooker it just stayed very soupy and wasn’t great for dipping. But I saved the leftovers in the fridge then heated them up a few days later in a casserole by baking it in the oven and then just put it out for dipping and it was much thicker and better for the dipping. SUMMARY – make it, then chill it, then reheat it for better dipping-ness.

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