Creamy Camembert bacon dip takes 25 minutes in one pan: crisp 100 g of chopped bacon, soften a diced onion in the fat, melt a whole 250 g Camembert wheel under a lid, then stir in a splash of heavy cream until silky. Toss it with hot spaghetti like a Camembert carbonara, or spoon it over toast. Serves 4.
Instructions
- 1
Slice the bacon into small pieces — they crisp up faster.
- 2
Cut the Camembert into chunks or wedges; it melts down evenly either way.
- 3
Fry the bacon in a dry pan until the fat renders and it turns golden.
05:00 - 4
Dice the onion small, add it to the bacon and cook until soft and golden.
- 5
Add the Camembert chunks, cover with a lid and let them melt.
02:00 - 6
Pour in the cream and stir until the sauce is smooth and silky.
- 7
Toss with hot spaghetti or spoon over toast and serve right away.
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Frequently Asked Questions
Can I eat the Camembert rind, or should I trim it?
Leave it on: the rind is edible and melts into the sauce, adding most of the cheese’s earthy flavor. If you dislike its funk, trim the top and bottom faces only — removing all of it loses the character that makes this dip taste different from plain cream cheese.
What can I use instead of Camembert?
Brie is the closest swap — same soft-ripened style, slightly milder. A 250 g wheel behaves identically under the lid. Harder cheeses like cheddar won’t melt into the same silky sauce without added starch, so stay in the soft-ripened family.
Is this a dip or a pasta sauce?
Both, by design: straight from the pan it’s a warm dip for toast or crackers; loosened with a little pasta water it coats spaghetti like a carbonara where Camembert stands in for Parmesan. Serve it in the pan it was made in, while hot.