Warm Charcuterie Dip with Brie, Prosciutto and Pepper Jelly
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This warm charcuterie dip takes everything you’d pile on a holiday cheese board and bakes it into one bubbling dish. Melted brie, Havarti, and cream cheese are layered with salty prosciutto, sweet pear, tart cranberries, and a little hot pepper jelly, then finished with toasted almonds.
Melinda and I absolutely loved this flavor combination, and it went straight onto our winter holiday list. The best part for a host is the timing. Every ingredient can be cut and measured ahead, so when the doorbell starts ringing you just layer, bake, and pull the dish out of the oven as guests walk in. Baking it at the last minute makes all the difference, because a dip this cheesy is at its best hot and stretchy.
Charcuterie dips have been making the rounds on social media for a while. Most versions you’ll find are cold spreads of whipped brie or herbed cheese. This one is a true baked dip. Three cheeses melt together so it scoops instead of slicing, and it’s layered twice so every cracker picks up a little meat, fruit, and jelly. Pear and dried cranberries make it taste like winter, and the almonds go on near the end so they toast instead of sinking into the cheese.
Ingredients You’ll Need
Brie: The creamy, buttery base of the dip. Take the rind off before cutting it into small pieces so the dip melts smooth. The rind is edible, but it stays chewy and won’t blend in. Brie is easiest to trim while it’s cold from the fridge.
Cream cheese: This keeps the dip soft and scoopable as it cools a little on the table. Soften it first so the cubes melt at the same pace as the other cheeses.
Havarti cheese: A mild, buttery cheese that melts beautifully and gives the dip its stretch. Use a plain block, not a dill or jalapeño flavored one, unless you want that flavor.
Prosciutto: Thin, salty Italian cured ham. Chopping it spreads that saltiness through every layer. It’s already cured, so it only needs to warm through.
Pear: Choose one that’s firm-ripe, meaning it gives just slightly near the stem. A soft pear turns mushy in the oven. A firm one softens a little but still holds its shape. Bartlett, Anjou, and Bosc all work.
Dried cranberries: Tart, chewy bites that balance the rich cheese and add holiday color.
Hot pepper jelly: Sweet with a gentle kick. Red or green both work, and heat levels vary a lot by brand, so taste yours first. If you love pepper jelly with cream cheese, try our bacon and cream cheese dip with hot pepper jelly next.
Sliced almonds: These add crunch. They go on for the last few minutes so they toast without burning.
Optional Garnish: Fresh Thyme makes a pretty garnish that enhances the flavor of the dip.
How to Make Warm Charcuterie Dip
Step 1 – Heat the oven and prep the dish. Preheat the oven to 375°F. Lightly grease a baking dish about 8×8 inches.
Step 2 – Add the first layer of cheese. Scatter half of the cream cheese, brie, and Havarti pieces across the bottom of the dish. Spread them out so there are no big clumps of any one cheese.
Step 3 – Add the first layer of toppings. Sprinkle half of the prosciutto, pear, and dried cranberries over the cheese. Drop small spoonfuls of half the hot pepper jelly over the top.
Step 4 – Repeat the layers. Add the rest of the cheese, then top with the remaining prosciutto, pear, cranberries, and pepper jelly.
Step 5 – Bake. Bake for about 10 minutes. The cheese should be melting and starting to bubble around the edges, but some cubes may still hold their shape in the middle.
Step 6 – Add the almonds and finish baking. Sprinkle the almonds over the top and bake for about 5 more minutes, until the cheese is fully melted. It’s ready when the edges are bubbling and you can’t feel any firm cubes when you dip a spoon into the center. The almonds should look lightly golden and smell toasty. Optional: Garnish with fresh thyme.
Step 7 – Serve warm. Set it out right away with sturdy crackers or toasted baguette slices.
Expert Tips & Tricks
Grab sturdy dippers. Thin crackers snap in a thick, stretchy cheese dip. Use something with some backbone.
Cut the cheese small and even. Pieces about the same size melt together at the same time. Big chunks leave cold pockets in the middle.
Trim the brie cold, cut the pear last. Cold brie peels away from its rind more cleanly. Diced pear browns as it sits, so cut it just before you layer.
Make Ahead Instructions
This is a great dip for a busy host because all the prep can happen earlier in the day. Remove the brie rind and cut all the cheeses, chop the prosciutto, and measure the cranberries, jelly, and almonds. Keep everything covered in the fridge. Take the cheeses out to sit on the counter for a bit before you assemble so they melt faster. Then dice the pear, layer, and bake right before guests arrive.
You can also fully assemble the dish (without the almonds) a few hours ahead and keep it covered in the fridge. A cold dish will need extra oven time, so go by the doneness cues in Step 6, not the clock.
Swaps and Variations
- Meat: Diced salami or chopped cooked bacon work in place of the prosciutto. Both bring more fat and salt, so the dip will be a bit richer.
- Fruit: Swap the pear for a crisp apple like Honeycrisp. It’s a simple swap with no change in timing.
- Jelly: Use fig jam or apricot preserves for a sweeter dip with no heat.
- Nuts: Chopped pecans or pistachios can replace the almonds. Add them at the same point in the recipe.
What to Serve with Warm Charcuterie Dip
Sturdy crackers and toasted baguette slices are the classic choice. Apple slices and pretzel crisps add something fresh or extra crunchy. For a bigger spread, set the dip next to a full Christmas charcuterie board or Havarti, ham and pear crostini. A cold, make-ahead option like our cranberry jalapeño cream cheese dip balances the table and doesn’t need the oven.
How to Store and Reheat
At the party: Like any cheese and meat dish, this shouldn’t sit at room temperature for more than 2 hours. That rule comes from the USDA’s guidance on leftovers and food safety. To keep it hot longer, set the dish on a warming tray. If it firms up while guests graze, slide it back into the oven for a few minutes.
Refrigerate: Let leftovers cool, then cover them tightly or move them to an airtight container. Refrigerate within 2 hours and eat within 3 to 4 days.
Reheat: Cover the dish and warm it in the oven, or microwave small portions in short bursts, stirring between each. Heat until it’s melty and hot all the way through, to 165°F. The pear will soften more each time you reheat it.
Freezing: We don’t recommend freezing this dip. Thawed brie and cream cheese tend to turn grainy, and the pear goes watery.
Frequently Asked Questions
No, it’s safe to eat, but the dip is smoother without it. The rind doesn’t melt, so it leaves chewy strips in each scoop. Trim it with a sharp knife while the brie is cold.
Not quite. Baked brie is usually a whole wheel baked with the rind on and topped, like our baked brie with honey and nuts. This dip mixes three cheeses with the toppings in layers, so you scoop it instead of cutting into it.
Yes. Use another mild cheese that melts well, like Monterey Jack or fontina. Skip aged, crumbly cheeses like sharp cheddar or Parmesan, which can turn oily or grainy when baked this way.
The jelly is spread in small spoonfuls, so the heat comes in bites rather than all over. If yours is very hot, use a little less, or mix it with an equal amount of apricot preserves.
This recipe was written for the oven, and the layers and toasted almonds work best there. To keep it warm for a long party, bake it as directed, then hold it on a warming tray, or move it to a small slow cooker set to warm and add the almonds at serving time.
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Warm Charcuterie Dip with Brie, Prosciutto and Pepper Jelly
Ingredients
- 16 ounces Brie, rind removed and cut into small pieces
- 8 ounces Cream cheese, softened and cut into small cubes
- 8 ounces Havarti cheese, cut into small cubes
- 3 ounces Prosciutto, chopped
- 1 medium Firm-ripe pear, cored and finely diced
- ¼ cup Dried cranberries
- ¼ cup Hot pepper jelly
- ¼ cup Sliced almonds
Instructions
- Preheat the oven to 375°F. Lightly grease a small baking dish, approximately 8×8 inch.
- Distribute the half of the cream cheese, Brie, and Havarti cheese into the bottom of the pan.
- Distribute half of the Prosciutto, pear, dried cranberries, and hot pepper jelly over the cheese.
- Add the remaining cheese on top and distribute the remaining Prosciutto, pear, dried cranberries, and hot pepper jelly over the cheese.
- Place the dish in the oven and bake for approximately 10 minutes.
- Sprinkle the almonds over the top and bake for another 5 minutes or until the cheese is fully melted.
- Serve with sturdy crackers or toasted baguette slices.
Notes
Nutrition
