WEEKDAYS 1e|12c|p

Creamy Brussels Sprout Dip

Carla Hall
Servings: 12
30 to 60 min

Spinach won't be kind anymore for dips after sampling Carla's tasty appetizer!

  • Ingredients
  • step-by-step directions
Creamy Brussels Sprout Dip
  • 1 tablespoon Unsalted Butter
  • 1 pound Baby Brussels Sprouts (ends trimmed, quartered)
  • 1 Shallot (finely chopped)
  • 2 Cloves Garlic (finely chopped)
  • 1/2 Lemon (juice and zest)
  • 2 cups Parmigiano-Reggiano (freshly grated)
  • 8 ounces Mozzarella (pre-shredded, plus more)
  • 8 ounces Cream Cheese (softened)
  • 2 cups Mayonnaise
  • 2 teaspoons Hot Sauce
  • Extra-Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper
  • 1 Baguette (1/2 inch slices)
  • Olive Oil
  • Salt and Freshly Ground Black Pepper
  • 2-3 Garlic Cloves
  • Preheat oven to 350° F.
  • Heat a large skillet over medium-high with a few tablespoons of Olive Oil and a few tablespoons of butter. Add the Brussels Sprouts and Shallots. Season with Salt and Pepper. Cook the sprouts until they are nicely browned (about 6-8 minutes). Add the Garlic and sauté for 1 more minute. Remove from heat and stir in the Lemon Juice and zest then set aside.
  • Meanwhile, combine the Parmigiano-Reggiano, Mozzarella, Cream Cheese, Mayonnaise and Hot Sauce in a large bowl. Fold the cooked Brussels Sprouts mixture into the Cheese mixture. Transfer the mixture to 6-4 inch cast irons. Sprinkle more Shredded Mozzarella on top. Place filled baking dishes on a rimmed baking sheet and into the oven to bake until bubbly, about 10 minutes. Turn oven to broil, cook until golden about 3 minutes. Serve with Crostini.
  • For Crostini:
  • Drizzle Baguette Slices with Olive Oil and season with Salt and Pepper. Place on a grill or griddle to toast until golden on both sides. Alternatively, toast the bread on a sheet tray in a 350°F oven. Remove and set aside until cool enough to handle. Rub each toasted slice with a little raw Garlic.
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