Viral Holiday Charcuterie Dip

This viral baked charcuterie dip takes everything you'd find on a classic cheese and meat board and turns it into one warm, scoopable appetizer. It's made with gooey melted Brie, folded prosciutto and salami, tart cranberries, and sweet blueberry bourbon pecan jam. Everything bakes together in one dish in just 20 minutes, making it an easy holiday appetizer for Thanksgiving, Christmas, or any party!

Why You'll Love This Charcuterie Dip

I've been seeing baked charcuterie dip all over social media lately, and I loved the idea of turning a traditional charcuterie board into one warm, cheesy appetizer. The charcuterie elements worked great in my charcuterie nachos, so after coming across this viral holiday charcuterie dip video from @spread.the.grub, I was inspired to try my own version. I cut the Brie into pieces with the rind left on, folded prosciutto and salami around the cheese, and added fresh cranberries and blueberry bourbon pecan jam for the perfect balance of sweet and savory flavors.

The Brie gets incredibly gooey in the oven, the meats add a delicious salty flavor, and the tart cranberries and sweet jam balance everything out. It has all the flavors of a charcuterie board, but instead of assembling a big spread, you just put everything in one baking dish and bake for 20 minutes. It's such an easy appetizer to put out for Thanksgiving, Christmas, or a holiday party, and is best served with crackers for scooping up the melted cheese.

Ingredients

• 8 Ounce Block Brie Cheese
• ½ Cup Fresh Cranberries
• 3-5 Ounces Prosciutto
• 3-5 Ounces Salami
• About 3 Tablespoons Terrapin Ridge Farms Blueberry Bourbon Pecan Jam

Ingredient Notes That Make This Viral Charcuterie Dip Better

• Brie cheese: I use one 8-ounce wheel of Brie, cut into medium-sized pieces with the rind left on. The rind is completely edible and softens as the Brie bakes, while the inside becomes warm, creamy, and gooey.
• Prosciutto and salami: You'll need 3–5 ounces of each. I recommend using thinly sliced meats since they're easier to fold and arrange around the Brie. You can adjust the amounts depending on how meaty you want your dip.
• Fresh cranberries: These add a tart flavor that balances the rich cheese and salty meats. I recommend fresh cranberries, but frozen cranberries can work too. There's no need to thaw them first.
• Blueberry Bourbon Pecan Jam: I use about 3 tablespoons of Terrapin Ridge Farms Blueberry Bourbon Pecan Jam. The sweet, fruity flavor pairs perfectly with the Brie. If you can't find it, fig jam, cranberry preserves, or another sweet fruit spread will work.
• Crackers for serving: I recommend sturdy crackers or toasted baguette slices that can hold up to the melted cheese and meats.

How to Make Charcuterie Dip

Step 1: Prepare the Brie

Preheat the oven to 350°F (175°C). Cut the Brie, with the rind intact, into medium-sized rectangular slabs. Arrange the pieces in an even layer across the bottom of an 8x8-inch baking dish.

Step 2: Add the prosciutto and salami

Take the thinly sliced prosciutto and gently fold each piece before arranging it around the Brie. Repeat with the salami, tucking the folded slices between and around the cheese. I like keeping the meats folded instead of chopping them so the finished dip still has that charcuterie board look.

Step 3: Add the cranberries and jam

Scatter the ½ cup of fresh cranberries evenly over the cheese and meats. Next, spoon about 3 tablespoons of blueberry bourbon pecan jam in small dollops around the Brie, spreading it throughout the dish so you get a little sweetness in every bite.

Step 4: Bake until melted and gooey

Transfer the baking dish to the preheated oven and bake for about 20 minutes, or until the Brie is completely melted and gooey and everything is heated through. The jam will soften and mix with the melted cheese, creating a delicious sweet and savory combination.

Step 5: Serve and enjoy

Carefully remove the baking dish from the oven and serve the charcuterie dip immediately while the Brie is warm and melty. I recommend putting out different kinds of crackers or toasted baguette slices so everyone can scoop up the cheese, meats, and jam together. Enjoy!

My Expert Tips for The Best Charcuterie Dip

• Cut the Brie while it's cold. I recommend taking the Brie straight from the refrigerator when you're ready to cut it. Cold Brie is firmer and easier to slice without smashing the soft cheese or losing too much of it.
• Keep the jam away from the edges of the dish. I recommend spooning the jam directly onto the Brie rather than against the sides of the baking dish. The sugar in the jam can caramelize and burn where it touches the hot dish.
• Don't wait for the cheese to brown. Unlike a baked mozzarella dip, Brie doesn't need to develop a golden crust. I recommend checking the center after about 15 minutes. Once the cheese is completely melted and easily spreads with a spoon, it's ready. Overbaking can cause the cheese to become oily.
• Skip the extra seasoning. Between the Brie, prosciutto, and salami, there's already plenty of salt in this appetizer. I wouldn't add any extra salt or seasonings until you've tasted everything together. The cranberries and jam provide all the contrast the rich, salty ingredients need.

Charcuterie Dip FAQs

What is charcuterie dip?

Charcuterie dip is a shareable appetizer that combines the cheeses, cured meats, and sweet or savory toppings you'd find on a traditional charcuterie board. Some versions are served cold, but this viral baked charcuterie dip uses melted Brie, prosciutto, salami, cranberries, and jam to create a warm, cheesy appetizer that's perfect for scooping with crackers.

Can you make baked charcuterie dip ahead of time?

Yes! You can assemble this baked charcuterie dip up to 24 hours in advance. Arrange the Brie, prosciutto, salami, cranberries, and jam in your baking dish, then cover and refrigerate. When you're ready to serve, bake at 350°F until the cheese is completely melted and gooey. You may need a few extra minutes of baking time since the ingredients are cold.

Can you use a different cheese instead of Brie?

Yes! Camembert is the closest substitute for Brie because it has a similar creamy texture and melts well. You can also use a soft, spreadable cheese like goat cheese, although it won't become quite as gooey. For the best results, I recommend sticking with Brie or Camembert.

Can you make charcuterie dip without an oven?

Yes, you can make a smaller batch in the air fryer. Arrange the ingredients in an oven-safe dish that fits your basket and air fry at 325°F for 8–12 minutes, or until the Brie melts. Keep an eye on the prosciutto since it can crisp up quickly. The timing is an estimate and will depend on your air fryer.

Why did my baked Brie turn oily?

Baked Brie can turn oily when it's overheated and the fat begins separating from the cheese. To prevent this, bake the charcuterie dip just until the Brie is melted and soft enough to scoop. You don't need to wait for it to bubble or brown. If a little oil separates, gently stir the melted cheese before serving.

Do you remove the rind from Brie before baking?

No, you don't need to remove the rind for this baked charcuterie dip. The white rind is completely edible and softens as the Brie bakes. It also helps the cheese hold its shape while the inside becomes warm and gooey. You can remove it if you prefer a smoother dip.

What do you serve with baked charcuterie dip?

Baked charcuterie dip is best served with sturdy crackers, toasted baguette slices, or crostini. I also love the idea of serving it with sliced apples or pears, since the fresh fruit pairs really well with the creamy Brie and salty meats. It's a great appetizer for Thanksgiving, Christmas, and holiday parties.

Can you use dried cranberries instead of fresh cranberries?

Absolutely! You can substitute about ¼ cup of dried cranberries for the ½ cup of fresh cranberries. Dried cranberries are sweeter and less tart, so they give the dip a slightly different flavor. I recommend starting with a little less jam to keep the finished appetizer from becoming too sweet.

How do you store and reheat leftover charcuterie dip?

Store leftover charcuterie dip in an airtight container in the refrigerator for up to 3–4 days. Refrigerate it within 2 hours of serving. To reheat, transfer it to an oven-safe dish, cover loosely with foil, and warm at 325°F until heated through. The Brie may release a little oil as it reheats, but it will still taste delicious.

Viral Recipes to Try Next

• Grillo's Pickle Dip
• Italian Hoagie Dip
• Cheesecloth Turkey
• Mac and Cheese Lasagna
• Swim Queso Chicken and Rice