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!
Of course everything tastes better with bacon and brussels sprouts and bacon go amazingly well together!
Don’t worry about the brussels sprouts getting a bit charred when roasting them as those caramelized bits are the best part!
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!
Hot Cheesy Roasted Brussels Sprout Dip
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
- 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/200C oven until golden brown, about 20-30 minutes, flipping half way through.
- Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.
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.
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This is fantastic Kevin! I am obsessed with Brussels Sprouts, so this just looks like one more way I can enjoy them!
WOW! What a great dip!
O.M.G. K.E.V.I.N.
Love the idea of a brussels sprouts dip! Looks amazing!!
Whoa! This looks crazy amazing!!!
Ha! Lucky for me, my boys love brussell sprouts, so this is just another treat for them.
where is the bacon added?
never mind about the bacon question lol just saw it added as optional!
Love this take on brussel sprouts!!
See now this is how one should eat brussel sprouts!!!
LOL
Love Brussel sprouts cannot wait to try this dip would love some right now.
Love this dip! I'm not a huge brussel sprout fan, but this would be amazing!
OK. Seriously. You've outdone yourself with this one, Kevin. Amazing.
I don't even like brussels sprouts but I'd gladly stuff my face with this anytime!
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!! 🙂
You always make the best dips!
Love this hearty dip Kevin!
whooaaaaaa yes please!
Best dip ever! I added bacon 🙂
Can't wait to make this! Looks delicious!
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!
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!
Staci: Low fat cream cheese, mayo and sour cream work perfectly well in this dip without changing the flavour! Enjoy!
Super delish! Will try a using low fat ingredients next time, but absolutely loved it!
This dip was absolutely delicious! I served it to friends and everyone loved it. Thank you for sharing!
Damn! Looks absolutely delicious! Greetings from Germany 🙂
absolutely delicious.
Dip was so yummy and delicious
thanks because you made it so easy
Hi Kevin, could this be made tonight and still taste great on Thanksgiving? This is Tues., and I was thinking maybe do everything except the final bake. What do you think?
Wolf Song: That will work! Enjoy!
Can the Mayo be left out at all
You can replace the mayo with sour cream! Enjoy!
What are some suggested dippers for this? I want to make it for a Christmas party 🎄
I like crostini! (Sliced baguette, brushed with oil, that’s toasted before rubbing with a clove of garlic.) Crackers are another great option!