Slow-Cooker Brie Dip with Cranberries & Pecans Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality triple-cream brie from a cheese counter. The rind should be white and velvety, and the cheese should be soft to the touch.

If you can't find triple-cream, double-cream brie works too, but the dip will be slightly less rich. Always toast the pecans — it deepens their flavor and adds a welcome crunch.

To keep the dip warm during a party, leave the slow cooker on the 'warm' setting. Stir occasionally to maintain a smooth texture.

If the dip thickens as it sits, stir in a splash of milk or cream to loosen it. Serve with sturdy crackers that can hold up to the thick dip, and pear slices add a fresh, crisp contrast.

Variations

• Add Bacon: Crumble 6 slices of cooked bacon over the top before serving for a smoky, savory twist. The saltiness of the bacon complements the sweet cranberries and creamy brie.
• Spicy Kick: Stir 1/2 teaspoon of red pepper flakes or a dash of hot sauce into the cranberry sauce before adding it to the slow cooker for a subtle heat that balances the richness.
• Herb Infusion: Swap the rosemary for fresh thyme or sage. Add 1 teaspoon of chopped thyme leaves along with the honey for a different herbal note that pairs well with the cheese.
• Nut-Free: Omit the pecans or replace them with toasted pumpkin seeds or sunflower seeds for a nut-free version. The texture will be slightly different but still delicious.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the fridge for up to 4 days. Reheat gently before serving.

Freezer

Freezing is not recommended as the dairy may separate upon thawing.

Reheat

Reheat in the microwave in 30-second bursts, stirring in between, or on the stovetop over low heat. Add a splash of milk to restore creaminess.

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore a creamy texture. The dip will solidify when chilled, so reheat slowly to avoid separating.

You can assemble the dip in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then place the insert in the slow cooker and cook on low for 90 minutes, adding 15–20 minutes to the cook time if starting from cold. The honey and rosemary should be added after cooking, just before serving.

Serving ideas

Serve this dip straight from the slow cooker to keep it warm and melty. Provide a variety of dippers: artisan crackers, crusty bread, apple slices, or crisp pear slices.

The sweetness of the pears pairs beautifully with the savory cheese and tart cranberries. For a festive touch, garnish with extra fresh rosemary sprigs and a few whole cranberries.

This dip is best enjoyed within the first hour of serving, while it's still hot and creamy. If it starts to cool and thicken, switch the slow cooker back to low and stir gently.

For a crowd, set out small plates and napkins, and encourage guests to scoop generous portions. The dip is rich, so a little goes a long way.

Frequently asked questions

Recipe card

Slow-Cooker Brie Dip with Cranberries & Pecans

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 12

Ingredients

• 2 wheels (16 oz each) triple-cream brie, rinds scored
• 8 oz cream cheese, softened
• 1 head roasted garlic cloves
• 1 cup whole-berry cranberry sauce
• 1 cup toasted pecans
• 2 tbsp wildflower honey
• 1 tbsp fresh rosemary needles
• Artisan crackers, for serving
• Crisp pear slices, for serving

Instructions

1. Lightly coat the inside of a 3-quart slow cooker with nonstick spray or a little butter. Score the rinds of the brie wheels in a crosshatch pattern with a sharp knife, being careful not to cut all the way through. Place the brie wheels in the slow cooker, side by side.
2. Add the softened cream cheese in spoonfuls around and between the brie wheels. Scatter the roasted garlic cloves evenly over the top.
3. Spoon the whole-berry cranberry sauce over the cheese mixture, spreading it gently. Sprinkle the toasted pecans over the top.
4. Cover the slow cooker and cook on LOW for 90 minutes, until the brie is fully melted and the dip is hot and bubbly. Do not stir during cooking.
5. Once the dip is melted, drizzle the warm honey over the top and sprinkle with fresh rosemary needles. Use a spoon to gently swirl the honey and rosemary into the melted cheese.
6. Serve the dip directly from the slow cooker on the warm setting. Accompany with artisan crackers and crisp pear slices for dipping.

Contains: milk, tree nuts, gluten

Estimated nutrition per serving

Calories

410

Protein

14 g

Carbohydrates

18 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.