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Hot Cheesy Roasted Brussels Sprout Dip

Roasted Brussels Sprouts Dip
I cannot believe that it is already mid October and I still have not done anything with my favourite winter green vegetable, brussels sprouts! As soon as I had this thought I had to resolve the problem and I knew exactly what I was going to make first, a brussels sprout dip which I have been wanting to try ever since I came across the idea on Minimalist Baker. You could cook the brussels sprouts any way that you want for this dip but roasted brussels sprouts are the bees knees so I went with them and since I was roasting them I threw in a few cloves of garlic to as well. (Roasted garlic is the best!) Once the brussels sprouts have been roasted this dip is as easy to make as mixing it all up and baking until the cheese is all melted, ooey and gooey! Given how much I enjoy both brussels sprouts and hot cheesy dips, I knew that this roasted brussels sprout dip was sure to be a winner and it did not disappoint!

With this dip there is no reason to not eat your brussels sprouts! Even brussels sprouts haters will be asking for the recipe!

Roasted Brussels Sprouts Dip
Of course everything tastes better with bacon and brussels sprouts and bacon go amazingly well together!

Roasted Brussels Sprouts Dip
Don't worry about the brussels sprouts getting a bit charred when roasting them as those caramelized bits are the best part!

Roasted Brussels Sprouts Dip
I have been wanting to try a brussels sprout side dish with bacon and kimchi and I could not help but think of trying the combo in this dip so I made a second batch with it! I have to say that the spicy kimchi goes really well when combined with roasted brussels sprouts and bacon in this hot melted cheese dip!

Roasted Brussels Sprouts Dip

Hot Cheesy Roasted Brussels Sprout Dip

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

Roasted brussels sprouts in a creamy hot melted cheese dip!



ingredients
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cloves garlic, unpeeled
  • 1/2 teaspoon thyme, chopped
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup mozzarella, shredded
  • 1/4 cup parmigiano-reggiano (parmesan), grated
  • salt and pepper to taste
directions
  1. Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
  2. Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.

Slow Cooker: Implement step 1, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Option: Add 4 slices cooked crumbled bacon.

Option: Add 1/2 cup chopped kimchi.

Tip: Don't overcrowd the baking sheet when roasting the brussels sprouts or they will steam rather than roast.
Nutrition Facts: Calories 396, Fat 33g (Saturated 11g, Trans 0), Cholesterol 65mg, Sodium 459mg, Carbs 12g (Fiber 4g, Sugars 4g), Protein 13g
Nutrition by: Nutritional facts powered by Edamam

25 comments:

Heather Christo said...

This is fantastic Kevin! I am obsessed with Brussels Sprouts, so this just looks like one more way I can enjoy them!

Maria said...

WOW! What a great dip!

Bev Weidner (Bev Cooks) said...

O.M.G. K.E.V.I.N.

Marie Matter said...

Love the idea of a brussels sprouts dip! Looks amazing!!

ashley - Baker by Nature said...

Whoa! This looks crazy amazing!!!

naomi said...

Ha! Lucky for me, my boys love brussell sprouts, so this is just another treat for them.

Anonymous said...

where is the bacon added?

Anonymous said...

never mind about the bacon question lol just saw it added as optional!

Samantha Ferraro said...

Love this take on brussel sprouts!!

vanillasugarblog said...

See now this is how one should eat brussel sprouts!!!
LOL

Anonymous said...

Love Brussel sprouts cannot wait to try this dip would love some right now.

Marian (Sweetopia) said...

Love this dip! I'm not a huge brussel sprout fan, but this would be amazing!

Des said...

OK. Seriously. You've outdone yourself with this one, Kevin. Amazing.

Chung-Ah | Damn Delicious said...

I don't even like brussels sprouts but I'd gladly stuff my face with this anytime!

Prudy Blank said...

Hmmm...I'm thinking that this is..... FABULOUS!! Holy smokes man!! You are fun. Just totally fun. I cannot wait to show this to my daughter... better yet, I cannot wait to make this, and share it with my daughter!! :-)

Jaclyn said...

You always make the best dips!

marla said...

Love this hearty dip Kevin!

Gaby said...

whooaaaaaa yes please!

Anonymous said...

Best dip ever! I added bacon :)

Betty Capps said...

Can't wait to make this! Looks delicious!

Adrienne said...

I just made this and it was a hit! I got people who proclaim to hate brussels sprouts to come back for seconds and thirds. I added a little more cheese (who complains about that, no one!), mayo, cream cheese, and sour cream-- I may have used more than a pound of sprouts though. I also substituted thyme for rosemary, the store was out. I will be doing this again for Thanksgiving. Thanks for posting!

Staci said...

Kevin... If I used low fat cream cheese, mayo , sour cream... Will it change the taste too much? Love the idea of the dip but need to shed some of the fat content if I want the hubby to eat it. :) we all love Brussels sprouts thanks for a great new recipe to try!

Kevin Lynch said...

Staci: Low fat cream cheese, mayo and sour cream work perfectly well in this dip without changing the flavour! Enjoy!

Anonymous said...

Super delish! Will try a using low fat ingredients next time, but absolutely loved it!

Anonymous said...

This dip was absolutely delicious! I served it to friends and everyone loved it. Thank you for sharing!

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