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INGREDIENTS
- 4 tablespoons unsalted butter
- 1/4 onion, chopped
- 2-3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 cup sour cream
- 1 10 oz. pkg. frozen spinach thawed, squeezed dry
- 1 cup chopped jarred roasted red peppers thoroughly drained/patted dry (optional)
- 1 13 oz. pkg. brie cheese, rind removed, cubed
- 1 cup freshly grated mozzarella cheese divided
- 3/4 cup freshly grated Pepper Jack cheese divided
- 1/2 cup freshly grated Parmesan cheese divided
INSTRUCTIONS
- Preheat oven to 375 degrees F.
- Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9” pie pan to bake). Add onions and cook, while stirring for 3 minutes. Add garlic and saute 30 seconds.
- Stir in flour, and cook, while stirring, for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
- Remove from heat and stir in sour cream until smooth. Stir in spinach and roasted peppers followed by brie, 1/2 cup mozzarella, 1/2 cup Jack cheese, and 1/4 cup Parmesan.
- Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.
- Let sit at least 5 minutes then serve hot with bread, crackers, etc.
