Recipe: Baked Artichoke Brie Spread

We usually save creamy, hearty dips like this one for the winter. But when the afternoon rain clouds roll in, we want something decadent for our couch-bound movie night. We found this Baked Artichoke Brie Spread recipe in our Peace Meals cookbook. It’s quick, easy and perfect for a party or a night in for two.

The recipe, after the jump.

Baked Artichoke Brie Spread

8 ounces of softened cream cheese

1 cup of mayonnaise

2 tablespoons of chopped green onion (no whites)

1 ½ teaspoons of minced fresh oregano (If you use dried oregano, reduce the amount to about 1 teaspoon.)

½ teaspoon of salt

¼ teaspoon of pepper

12 ounces of marinated artichoke hearts, drained and coarsely chopped

8 ounces brie cheese, rind removed and cut into small pieces

Preheat the oven to 375 degrees. Lightly oil a one-quart ovenproof serving dish. Mix together first six ingredients in a large bowl, then fold in artichokes and brie. Pour the mixture into the baking dish and bake until bubbly and hot. Depending on the depth of the dish, this will take about 15 to 20 minutes. Serve with crackers or crusty bread.

We used inexpensive brie since we were baking it. Also, the rind on the brie was soft, so we didn’t bother to remove it, which didn’t affect the dip. But, if the rind is harder, we would take the time to remove it, because it won’t melt completely.