Brie and Artichoke dip from Peggy Suggs


Keep in mind; this is a loose recipe since I donít have an exact recipe.  Itís just something my sisters and I have thrown together over the years.  Itís one of those recipes that donít have to be precise.  You can make more or less, add a little more of this and a little less of that to taste.


The one I made is as follows:




1 13.2  oz. round Ile de France Brie Cheese (I purchased this at H. Teeter, but you can use whatever kind

                                                                            you like as long as it is good brie Ė not all are created equal!)


1 13.75 oz. can HT Traders Quartered Artichoke Hearts packed in water
(Again, you can use another brand, just donít get anything already marinated, and if they are
whole Ė cut them into quartered pieces.)


1 Ĺ cups sliced Fresh Button Mushrooms (this a approximate since I donít normally measure)


Ĺ    cup thinly sliced Green Onion (again approximate; and use some of the green for color)


Salt, Pepper and Garlic Powder to taste




Remove the outer rind of the brie cheese (sides only) using a knife and thinly slicing it away.  This allows the cheese to melt out easier.  Cut the brie into approximately 1 inch pieces and scatter them in a baking dish.  Add the artichoke hearts, mushrooms and onions in that order; scattering them throughout the brie.  Add salt, pepper and garlic powder to taste.  Bake in a 350-degree oven for about 15 Ė 20 minutes (or until the cheese is melted and everything is together Ė do not brown it!)  You can prep it in advance and keep refrigerated until you are ready to heat it.  Itís really very easy to make, and you can vary it by using different ingredients such as sliced Calamata Olives instead of, or in addition to the mushrooms.  You can also add Capers if you like.