My mouth is watering just thinking about how delicious this dip is. I always seem to come up with an excuse as to why we need an appetizer just so I can make this again. There is just no way to describe how good this is. If the world was ending and I could pick anything in the world to eat, this would be it! You just need to see for yourself! This amazing dip does not photograph well so don’t get turned off by the picture. All the credit for this recipe goes to the brilliant Stephanie O’dea.
- 1 (16-ounce) round or wedge brie
- 1/2 cup chopped dried apricots
- 1 teaspoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1/4 teaspoon dried rosemary
- 1/2 cup chopped walnuts
Directions: Use a 2 quart slow cooker. If your brie has a really hard rind, cut the top part off and discard. Put the cheese into the bottom of your slow cooker. In a bowl, mix apricots, balsamic vinegar, brown sugar, water, and rosemary together. Spoon on top of the brie. Sprinkle with the walnuts. Cover and cook on low for 3 hours, or on high for 1-2 hours, checking after 1 hour.
Little Debbie’s Tip: If you have a nut allergy this is still just as good without the walnuts. I have made this with walnuts, cashews and no nuts at all and every time it was just as amazing. Also, a trick that I learned is to out the nuts in a