When you want to combine two beloved appetizers into one showstopping centerpiece, this Spinach Artichoke Baked Brie delivers the creamy richness of melted brie with all the classic flavors of spinach artichoke dip in an elegant package. Imagine a wheel of brie topped with a savory mixture of spinach, artichokes, garlic, and parmesan, all baked until the cheese is molten and gooey while the topping turns golden and bubbly. Each scoop delivers warm, melted cheese intermingled with that irresistible spinach artichoke combination that people can never resist. Whether you’re hosting a holiday gathering, planning a wine and cheese night, need an impressive appetizer for entertaining, or simply want to treat yourself to something special, this baked brie proves that sometimes the best ideas come from combining classics. It looks stunning on any table, tastes absolutely incredible, and disappears so quickly you might want to make two.
Serving Quantity: 8 servings
Cooking Time: 35 minutes (15 minutes prep, 20 minutes baking)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 16g
3. Carbohydrates: 12g
4. Fat: 31g
5. Fiber: 3g
6. Sugar: 2g
7. Sodium: 685mg
Ingredients You Need:
For the Brie:
1. 1 wheel of brie cheese (8 to 16 ounces)
2. 1 sheet puff pastry, thawed (optional, for wrapping)
For the Spinach Artichoke Topping:
3. 2 cups fresh spinach, chopped
4. 1 can (14 ounces) artichoke hearts, drained and chopped
5. 4 ounces cream cheese, softened
6. 1/2 cup sour cream
7. 1/2 cup mayonnaise
8. 1 cup shredded mozzarella cheese
9. 1/2 cup grated parmesan cheese
10. 3 garlic cloves, minced
11. 2 tablespoons butter
12. 1/4 teaspoon red pepper flakes (optional)
13. Salt and pepper to taste
For Topping:
14. 1/4 cup panko breadcrumbs
15. 2 tablespoons butter, melted
16. 2 tablespoons grated parmesan cheese
17. Fresh thyme or parsley for garnish
For Serving:
18. Baguette slices, toasted
19. Crackers
20. Sliced vegetables
Prepare the Spinach
If using fresh spinach, wash it thoroughly and pat dry. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped spinach and cook for about 2 to 3 minutes until wilted and any moisture has evaporated. Fresh spinach contains a lot of water, so this step prevents the topping from being watery. Transfer the cooked spinach to a bowl and let it cool slightly. You can also use frozen spinach that’s been thawed and squeezed completely dry.
Make the Artichoke Mixture
Drain the canned artichoke hearts thoroughly and chop them into small pieces. In the same skillet over medium heat, melt the remaining tablespoon of butter. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped artichokes and cook for 2 minutes to remove excess moisture. Transfer to the bowl with the spinach.
Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix with a spatula or hand mixer until smooth and well combined. Add the shredded mozzarella and half the parmesan cheese. Stir until everything is evenly mixed. The mixture should be thick and creamy.
Combine Everything
Add the cooked spinach and artichokes to the cream cheese mixture. Fold everything together thoroughly until the spinach and artichokes are evenly distributed throughout the creamy base. Season with salt, pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed. The mixture should be thick enough to hold its shape.
Prepare the Brie
Preheat your oven to 350 degrees Fahrenheit. If your brie has a thick rind on top, you can carefully slice it off with a sharp knife to allow the cheese to melt more easily, though this is optional. Place the brie wheel in a small oven-safe baking dish or cast iron skillet that fits it snugly. The dish should be just slightly larger than the cheese.
Top with Spinach Artichoke
Spoon the spinach artichoke mixture generously over the top of the brie, spreading it evenly to cover the entire surface. Mound it slightly in the center. The topping should be substantial, about an inch thick, covering the brie completely. This is the star of the dish, so don’t be shy with the amount.
Make Breadcrumb Topping
In a small bowl, combine the panko breadcrumbs with the melted butter and remaining parmesan cheese. Toss together until the breadcrumbs are evenly coated. This topping will create a golden, crunchy layer that contrasts beautifully with the creamy interior.
Add Breadcrumb Layer
Sprinkle the buttered breadcrumb mixture evenly over the top of the spinach artichoke layer. The breadcrumbs will toast and turn golden in the oven, adding wonderful texture. Press down gently so they adhere to the spinach mixture.
Bake Until Golden
Place the baking dish in the preheated oven and bake for 18 to 25 minutes until the topping is golden brown and bubbly, and the brie is melted underneath. You should see the cheese starting to ooze out from the sides. The breadcrumbs should be crispy and deeply golden. If the top browns too quickly, tent it loosely with aluminum foil.
Optional Puff Pastry Version
For an even more impressive presentation, you can wrap the brie in puff pastry before topping. Roll out thawed puff pastry and place the brie in the center. Top with the spinach artichoke mixture, then wrap the pastry around it, sealing the edges. Place seam-side down and bake at 375 degrees for 25 to 30 minutes until the pastry is golden.
Rest Before Serving
Remove the baked brie from the oven and let it rest for about 5 minutes. This brief cooling period allows the cheese to set slightly so it’s not molten lava hot and makes it easier to scoop. The brie will still be wonderfully gooey, just not dangerously hot.
Garnish and Present
Garnish the top with fresh thyme leaves or chopped parsley for color and fresh herbal aroma. Place the baking dish on a larger serving platter or board. Surround it with toasted baguette slices, crackers, and vegetable sticks for dipping and scooping.
Serve Warm
Provide a small spreading knife or spoon for guests to scoop the warm, melted brie and topping onto their bread or crackers. The combination of molten cheese and that creamy spinach artichoke mixture is absolutely irresistible. Encourage everyone to dig in while it’s still warm and gooey.
Helpful Tips for Success:
1. Choose a good quality brie for the best flavor and melting quality.
2. Remove excess moisture from spinach and artichokes to prevent a watery topping.
3. Soften the cream cheese completely for easier mixing and smoother texture.
4. Use an oven-safe dish that fits the brie snugly for the best presentation.
5. Don’t skip the breadcrumb topping, it adds essential textural contrast.
6. The topping can be made a day ahead and refrigerated until ready to assemble.
7. Let the brie come to room temperature before baking for more even melting.
8. Watch the breadcrumbs carefully during baking to prevent burning.
9. Serve within 30 minutes of baking for the best gooey texture.
10. Leftover topping can be used as a regular spinach artichoke dip.
11. Mini brie wheels work beautifully for individual servings.
12. Add cooked, crumbled bacon to the topping for extra richness.
13. Fresh spinach provides better flavor and texture than frozen.
14. The dish can be assembled completely ahead and baked just before serving.
15. This pairs beautifully with white wine, champagne, or light red wines.
