# Creamy Camembert Bacon Dip

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.

- **Prep:** 10 min · **Cook:** 15 min · **Total:** 25 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** French
- **Category:** Appetizers
- **Video:** [5 Easy Dinner Ideas I'll Never Get Tired Of](https://www.youtube.com/watch?v=TV7pLMDupS4)
- **Recipe page:** https://webspoon.world/recipes/creamy-camembert-bacon-dip/

## Ingredients

- 100 g bacon (cut into small pieces)
- 1 pc onion (diced)
- 250 g camembert cheese (cut into chunks)
- 60 ml heavy cream 33% (¼ cup)
- cooked spaghetti or toast (to serve)

## 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. _(timer: 5 min)_
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. _(timer: 2 min)_
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.

## Nutrition (per serving, estimated)

- Calories: 330
- Protein: 16g
- Fat: 28g
- Carbs: 4g
- Fiber: 0g
- Sugar: 2g
- Sodium: 620mg

## FAQ

### 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.

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Source: [Creamy Camembert Bacon Dip — Webspoon World](https://webspoon.world/recipes/creamy-camembert-bacon-dip/)