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–+ servings

Marbella Dip

A whipped brie dip with an olive, date and lemon topping. Sweet and salty perfection.
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Prep Time: 15 minutes
Course: Appetizer
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.