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Baked Camembert Dip

Kath Whalen

For Snack / Other ( Cocktails, Easy, Dips and Spreads, Cheese )


Published on

5 minutes to prepare and 8 minutes to cook

Serves 6


One of my cousins served this with pre-dinner drinks when I went for dinner a few years ago, I loved it as soon as I tasted it.

This recipe is my adaptation of his - simple, quick to make and delicious to eat.


1 whole camembert (medium size)
1 garlic clove (sliced into slivers)
Salt and Pepper to taste
8 semi sundried tomatoes (chopped)
2 tablespoons white wine
1 tablespoon finely chopped parsley

* you can add finely chopped bacon and/or finely chopped mushrooms to the topping if you want.


Unwrap camembert and place on an oven tray that has been covered with foil and lightly sprayed with olive oil.

Preheat oven to 175 degrees (Celsius).

Pierce top of camembert with the tip of a sharp knife – make about a dozen small incisions on the top.

Push a sliver of garlic into each of the incisions.

Carefully spoon wine over camembert then top with chopped semi sundried tomatoes and parsley.

Place in oven for about 8 (cheese will feel soft when touched - or insert a skewer and check if inside of camembert is molten).

Remove from oven tray with an egg flip and serve with dry biscuits of choice and/or toasted Lebanese bread (sliced thinly and spread with some sundried tomato pesto, a drizzle of olive oil and a sprinkle of grated fresh parmesan) or your choice of other crisp / toasted or fresh bread(s).


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