This is one from the new VE Everyday Appetizers cookbook. I got the Brie Baker (because I'm a sucker for white stoneware) mostly because I wanted to test it out for size and because I thought it might be the perfect size for half batches of dip (it is).
1 Tbsp VE Pesto Mix
1 Tbsp VE Sundried Tomato Dip Mix
2 Tbsp diced and drained sun dried tomato
2 Tbsp hot water
1 small wheel Brie (yep, skin and all)
Preheat to 350F. Mix everything but the cheese in a bowl and let it sit for 5 minutes or so. Put the cheese in the baker, spread the schtuff all over the top, put the lid on and bake it till it's bubbly (about 20-30).
This was absolutely amazing spread over crackers and even someone who THINKS they don't like Brie (I'm looking at you, Erin) would totally be a convert.
I will definitely make this again and I can't wait to try the one with toasted pecans and Hot Buttered Rum mix.
And big thanks to Joe for making it safe for me to post. I totally twisted his arm.
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