Prosciutto and Brie Dip

It's been a while since I've posted a recipe, mostly because I haven't tried anything new that I really liked. This weekend my friend Tami had a little spur of the moment, post holiday, clean out the holiday fridge gathering. What a great idea!
I had purchased the ingredients for this dip but didn't have the chance to make it. Other recipes always seemed to push this one over to the side.

The only shot I have of it...before I put it in the oven.

These crackers are yummy...a bit spendy but a nice change from the ordinary. I served the dip with the cranberry and hazelnut crisps, sliced apples and celery sticks. I think an assortment of artisan breads would also be great to serve with this dip.

Proscuitto and Brie Dip

1 cup sour cream

1 (8 ounce) package cream cheese, softened

3 ( 5 ounce) containers creme de Brie

1/2 cup grated Parmesan cheese

1 1/2 cups chopped Prosciutto (about 6 ounces)

1/4 cup chopped green onions (I used finely minced yellow onions, next time I'll use green)

1/2 teaspoon red pepper flakes

1. Preheat oven to 375. In a large bowl, combine sour cream, cream cheese, creme de brie, and Parmesan cheese. Beat at medium speed with electric mixer until smooth. Add prosciutto, green onion, and red pepper flakes, beating to combine. Spoon mixture into an 8-inch square baking dish. Bake for 15-20 minutes, or until bubbly.

makes 10-12 servings

Note* if creme de Brie is not available, 15 ounces of softened Brie with rind removed may be substituted.