We’ve had a bag of brussels sprouts sitting in the fridge for the last couple of weeks. I’ve served them with bacon as a side for dinner, and they did not go over well with 2/4 people in the family. Olivia, surprisingly,
ate devoured them.
Before throwing the rest of them in the freezer with some prepared cousous and parmesan for a future easy lunch, I wanted to try something new and serve them as a hot cheesy dip (because everything is better baked in cheese and served with your favorite crackers). It was delicious, full of roasted garlic and brussels sprouts flavor, and would be a great choice if you’re looking for an easy dip to serve through the holidays, or for an appetizer with friends. Even if you’re not generally a fan of brussels sprouts, the cheese dip is a delicious way to gently re-introduce them into your monthly menu.
Roasted Cheesey Brussels Sprouts Dip
2 cups of brussels sprouts
2-4 cloves of garlic
4 oz cream cheese
1/4 cup greek yogurt (or sour cream)
3/4 cup shredded cheese
1/4 cup shredded parmesan
Optional: bacon, sliced into small pieces
Roast the brussels sprouts with olive oil, garlic cloves, salt and pepper, for 20 minutes, at 400 degrees.
Roughly chop up the brussels sprouts, as small as you prefer. Mix everything together, reserve a bit of the cheese to bake on top of the dip. To make it easy, I just put everything in the mixer and gradually increased the speed for about thirty seconds.
Put it into your favorite dip-baker, or mini cast iron pan and bake for twenty five minutes at 350 degrees.