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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 11, 2013

Creamy Brussels Sprout Dip

Sorry I've been so MIA lately!  My gosh, I think April is about the busiest month of the year....from birthday parties, both adult and kid, Holstein dairy show, Tahoe trip, more birthday parties, kid sports and helping with a school's been Crazy.  ALL fun, just busy.

So, for one of the birthday parties, I was scheduled to bring an appetizer and you've probably noticed my love for Brussels sprouts, if you've been reading here for any length of time.  I found this amazing recipe for Creamy Brussels Sprout Dip.  SO good, even if you're not a fan of Brussels sprouts you'll like it.  Similar to cheesy artichoke dip.

As I'm writing this, it just came to would've been even more fantastic a dip if I'd added bacon!  Why didn't I think of it before now?! time.

Here's what you need for success.....{full recipe below}

Add chopped shallot, garlic and olive oil and cook for two minutes.

In a mixing bowl, stir together, cream cheese, sour cream, cheeses and cayenne pepper.  Set aside.

Add Brussels sprouts, salt and pepper to the skillet and cook for 4-5 minutes until a bit wilted.  Cool a few minutes.

Add the two mixtures together.

Transfer mixture to oven safe dish or use your cast iron skillet you've been cooking in.

Bake for 14 minutes and it comes out looking like this......serve with sliced baguette, pita chips or crackers.

Creamy Brussels Sprout Dip

1/2 cup sour cream {OR use fat-free Greek yogurt}
4 oz cream cheese
1 cup part skim mozzarella cheese
1/4 cup shredded parmesan cheese
1/8 tsp cayenne pepper
2 T olive oil
2 shallots, minced
2 garlic cloves, minced
3 cups shredded Brussels sprouts
1/4 tsp Kosher salt
1/2 tsp ground black pepper

Preheat oven to 375.  In a medium bowl, stir together, sour cream {or yogurt}, cream cheese, mozzarella cheese, parmesan cheese and cayenne pepper.  Set aside.

Heat 1 T of olive oil in skillet over medium heat.  Add shallot and garlic.  Cook for two minutes, stirring freqeuntly.  Add Brussels sprouts, salt and pepper.  Cook for 4-5 minutes until a bit wilted.  Remove from heat and let cool for a few minutes.

Add Brussels sprout mixture to creamy mixture and stir until well combined.
{This is where I'd add some chopped, almost crispy bacon}
Grease baking dish or skillet with olive oil and transfer mixture to dish.  Bake for 14 minutes until sides are bubbling.

Let cool for 5 minutes and serve with a sliced baguette, pita chips or crackers.

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