Cranberry and Jalapeño Baked Brie Dip

If you’re familiar with taking a block of softened cream cheese and pouring pepper jelly over the top to serve as an appetizer, we have the recipe for you. Cranberry and Jalapeño Baked Brie Dip is an upscale version of the classic cream cheese dip, with flavors that can pack a punch. The baked brie in this dish is key as it gives the creamy texture you want. The cranberries and orange zest add fruity sweetness that pairs well with the kick of the jalapeño, making every bite pure deliciousness.

Prepping the Ingredients

Using the 5″ Petite Santoku, chop off the ends of the green onions and chop the remaining stems.

Dice the jalapeño, using a 4″ Gourmet Paring Knife. Check out our handy infographic for precise instructions on dicing and mincing a jalapeño.

Chop the rosemary using a 7-5/8″ Petite Chef.

Using a Santoku-Style 10″ Slicer, gently slice off the top of the brie wheel. This is a critical step as this will allow the brie to become melty when baking it and make it easier to scoop the dip with a spoon or crackers.

Zest one orange, which should give you the required one teaspoon of orange zest. Finish the prep work by finely chopping the roasted pecans with a 7-5/8″ Petite Chef. You can roast the pecans on the stovetop in a skillet or bake them in the oven on a baking sheet.

Making the Dip

Start by placing the fresh cranberries into a food processor and pulse until they are chopped. You can use frozen cranberries, just make sure that they are fully defrosted and patted dry. Add the green onions, orange zest, brown sugar and one diced jalapeño, and pulse until the ingredients are finely minced. Taste and if you want more heat add more of the diced jalapeño. We found that we wanted this initial mixture to be hotter as once the mixture was baked, the heat was reduced when combined with the brie. Taste again after adding more jalapeño and add salt, if needed.

Place the brie wheel (with the top cut off) into a pie plate large enough to leave significant room around the wheel. Top the brie with three quarters of the cranberry and jalapeño mixture and pour the remaining mixture around the brie. Bake in a 375 F oven for around 20 to 25 minutes or until the brie is soft and melty. 

Remove the brie from the oven and sprinkle with the pecans and rosemary. Serve the dip warm with crusty bread or crackers.

This Cranberry and Jalapeño Baked Brie Dip is amazing. The creaminess of the baked brie with the sweetness and heat of the cranberry and jalapeño mixture is the perfect blend. Each bite is packed with flavor and it’s an appetizer that looks appealing to serve. Enjoy!