Raspberry Baked Charcuterie Dip
Time:30 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes
Serves:
6 - 8
Ingredients
- 4 tablespoons whipped cream cheese
- 8 ounces brie, rind removed
- 3 ounces goat cheese
- 3 ounces salami or soppressata
- 2 ounces prosciutto
- Half of 1 package (6 ounces) Driscoll’s Raspberries
- 1/4 cup green olives, pitted
- 1/3 cup marinated artichoke hearts
- 4 tablespoons jalapeño preserves, hot pepper jelly, or fig jam
- 12 – 15 minutes, or until cheese at edges is melted.
- Pita bread, crackers, naan, or thick-cut potato chips
Directions
- PREHEAT oven to 325°F.
- SPREAD 4 tablespoons whipped cream cheese evenly over bottom of a shallow 1-quart baking dish.
- CUT 8 ounces brie into 1-inch cubes and SCATTER evenly over dip.
- CRUMBLE 3 ounces goat cheese and SCATTER evenly over dip.
- CHOP 3 ounces salami or soppressata into small pieces and SCATTER evenly over dip.
- TEAR or CHOP 2 ounces prosciutto into small pieces and SCATTER evenly over dip.
- SCATTER half of 1 package (6 ounces) raspberries evenly over dip.
- CHOP 1/4 cup pitted green olives into small pieces and SCATTER over dip.
- CHOP 1/3 cup marinated artichoke hearts into small pieces and SCATTER evenly over dip.
- SPOON dollops of 4 tablespoons jalapeño preserves, hot pepper jelly, or fig jam over dip.
- SPRINKLE 2 teaspoons fresh thyme over dip.
- BAKE 12 – 15 minutes, or until cheese at edges is melted.
- SERVE warm with pita bread, crackers, naan, or thick-cut potato chips.
