2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
14 ounces Brie cheese, rind removed, Brie cut into pieces
12 ounces cream cheese, cut into pieces
3/4 cup sour cream
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 large round sourdough bread
Crudities such as scallions, radishes, celery, carrots, red bell pepper sticks
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Melt butter in a skillet. Saute onion and garlic until golden. Set aside.
Place Brie and cream cheese in a microwave safe bowl and cook on medium, 2 minutes just until melted. Stir in onion mixture and remaining filling ingredients.
Cut top off of bread and scoop out center of loaf. Spoon cheese filling into loaf and place bread lid on top. Wrap in foil and bake about 1 hour, until filling bubbles. Unwrap, place on a platter and remove top. Sprinkle cheese with paprika and serve with crudities.