Marbella Dip
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Inspired by The Silver Palate
Inspired by the famous Chicken Marbella recipe featured in The Silver Palate cookbook, as well as Chef Thomas Keller’s method for whipping Brie, I decided to create a dip that combines the perfect balance of sweetness, saltiness and acidity.
Trust me when I say, you should double (or even triple) this recipe, it is simply that good.
Marbella Dip
A whipped brie dip with an olive, date and lemon topping. Sweet and salty perfection.
Servings: 6
Ingredients
Whipped brie
- 400 g Brie cheese at room temperature, rinds removed
- 40 ml olive oil
- 1 tbsp water
Marbella Topping
- 135 g mixed olives pitted
- 3-4 Medjool dates roughly chopped
- 2 tbsp capers + 1-2 tsp of brine
- 2 tbsp white wine vinegar
- 1 bay leaf
- 1 tbsp oregano dried
- 3 garlic cloves thinly sliced
- 50 g brown sugar
- 50 ml extra virgin olive oil
Instructions
Whipped Brie
- After you have removed the rind, cut the Brie into cubes and then place the cheese in the bowl of a stand mixer with the paddle attachment*.
- Then, add the 40ml of olive oil and 1 tablespoon of water. Beat on medium-high speed until fluffy - this will take approx. 5-6 mins. From time to time, scrape down the sides and bottom of the bowl.
- *Although the Brie is effectively being creamed, on this occasion, using the paddle attachment avoids time wasted removing the cheese from the whisk wires.
Marbella Topping
- Place the olive oil in a small-medium pan and on low-medium heat sauté the sliced garlic for 1-2 minutes, stirring continuously until the garlic starts to turn a light golden brown.
- Then, add the dates, olives, capers, brine, herbs, white wine vinegar and finally brown sugar. Pan fry on low-medium heat for a further 3-5 mins, stirring regularly.
- Keep in a warm place until ready to serve.
Notes
To serve
Drizzle a little honey on the top, scatter some lemon zest and serve with a warm sourdough baguette.
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