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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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The buttery brie-and-onion flavor of this spread just melts in your mouth. Plus, you can even eat the bread bowl, which my husband said is the best part. Lori Adams, Mooresville, Indiana Ingredients:
1 large onion, chopped |
2 tablespoons minced garlic |
2 tablespoons butter |
1 round (8 ounces) brie cheese, rind removed and cubed |
1 package (8 ounces) cream cheese, cubed |
3/4 cup sour cream |
2 teaspoons brown sugar |
2 teaspoons lemon juice |
1 teaspoon worcestershire sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 round loaf (1 pound) sourdough bread |
paprika |
fresh vegetables |
Directions:
1. In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside.
2. 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.
3. Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. 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).
4. Bake at 400° for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables. Yield: 2-3/4 cups.
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