Hot Cheesy Roasted Brussels Sprout Dip
Although my cheesy Brussels sprout dip turned out to be not so photogenic, I am sharing it with you anyways. I’ll swallow my pride since it was a super tasty snack, and with Superbowl right around the corner we’re all in need of some super tasty snack ideas. Don’t let the name fool you, this is no healthy snack. You couldn’t probably find ways to lighten it up, but do you really want to? It’s rich, creamy and delicious just the way it is.
Hot Cheesy Roasted Brussels Sprout Dip
From Closet Cooking
Ingredients:
- 1 pound Brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- 3-5 cloves garlic, unpeeled
- 1 teaspoon thyme, chopped
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 8oz mozzarella, shredded
- 1/4 cup parmigiano-reggiano (parmesan), grated
- Salt and pepper, to taste
- Optional add-ins: bacon, kimchi
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 at 400F until golden brown, about 20-30 minutes, flipping half way through.
- Squeeze the roasted garlic from the skins and mix everything in a large bowl, reserving approximately half the mozzarella for later. The paddle attachment on your stand mixer will work well for this.
- Transfer to a greased 8-9″ cast iron skillet and top with reserved mozzarella. Bake at 350F until lightly golden brown on top and bubbling on the sides, about 15-20 minutes. You may want to broil for a few minutes at the end.
Serve with pita chips, crackers or homemade rye toast! To make the homemade rye toast, I simply cut rye bread into strips, tossed in olive oil, cumin and salt and baked at 400F until crisp.
