Honey Almond Baked Brie Dip

Honey Almond Baked Brie Dip (Only 3 Ingredients!)

If one recipe deserves a spot on your Thanksgiving table, let it be this Honey Almond Baked Brie Dip. It’s warm, melty, slightly sweet, and takes less than 15 minutes to make from start to finish. With just three ingredients, it feels effortlessly fancy but couldn’t be simpler — the kind of recipe you’ll reach for all season long.

3 Ingredient Honey Almond Baked Brie

Why You’ll Love This Recipe

• Just three ingredients. Brie, honey, and sliced almonds. That’s it!

• Quick and easy. Ready in about 15 minutes, start to finish.

• Crowd favorite. Everyone huddles around this one until it’s gone.

• Perfect for entertaining. Serve it warm with crackers, fruit, or a baguette for a stunning appetizer that looks like you spent all afternoon on it.

Ingredients

• 1 (8-ounce) wheel of brie cheese

• 2 tablespoons honey (I love a good raw or local honey for extra flavor)

• 2 tablespoons sliced almonds

Optional for serving: sliced baguette, apple or pear slices, assorted crackers, or fresh figs.

Instructions

1. Preheat your oven to 350°F (175°C).

2. Place the brie in a small baking dish or on a parchment-lined baking sheet.

3. Top with honey and almonds. Drizzle honey evenly over the top, then sprinkle with sliced almonds.

4. Bake for 10–12 minutes, or until the brie is warm and gooey but still holds its shape.

5. Serve immediately with a sliced baguette, fresh fruit, or your favorite crackers.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a sprig of fresh rosemary before baking.

• Swap the almonds for pecans or walnuts if you prefer.

• Want it even more indulgent? Drizzle with a touch of balsamic glaze right before serving.

How to Serve

This baked brie dip shines as a Thanksgiving appetizer, but it’s perfect for Christmas parties, holiday brunches, or cozy nights at home. I love serving it right from the baking dish with a rustic wooden board of dippers — it looks beautiful and tastes even better.

🧀 Hosting Tip

Make two if you’re serving a crowd. One is never enough!

Did you make this recipe?

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