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Warm Brie And Berry Dip Recipe
|Sourdough bread||1 (Round Loaf)|
|Brie cheese||2 Pound, trimmed and cubed|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted|
|Pine nuts||1⁄2 Cup (8 tbs), toasted|
|Blueberries||1⁄2 Cup (8 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
Calories 107 Calories from Fat 74
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 4.1 g20.6%
Trans Fat 0 g
Cholesterol 22.7 mg
Sodium 149.6 mg6.2%
Total Carbohydrates 3 g1%
Dietary Fiber 0.39 g1.6%
Sugars 1.9 g
Protein 5 g10.4%
Vitamin A 2.7% Vitamin C 1.2%
Calcium 4.5% Iron 1.7%
*Based on a 2000 Calorie diet
Slice off the top 3/4 inch of the bread loaf and set aside.
Scoop out the center of the loaf to leave a 3/4 inch-thick shell.
Save the scooped-out bread pieces for another use.
Combine the Brie cheese, brown sugar, pecans, pine nuts, blueberries and raspberries in a bowl and mix well.
Fill the bread shell with the berry mixture and cover with the bread lid. Wrap in foil.
Bake for 40 minutes.
Serve warm with a tray of crackers or sliced baguettes.