With a Grateful Prayer and a Thankful Heart: Creamy Brussels Sprout Dip

Friday, November 14, 2014

Creamy Brussels Sprout Dip

 Looking for an appetizer to serve this Thanksgiving?  I just made this creamy, cheesy and so delicious dip! It came out of the oven all hot and bubbly and I couldn't wait to taste it.
Scooped onto a thin, crispy toasted baguette, I ate one after another after another.
Yup, me, myself and I ate so many I had to count it as my dinner!
I caught an episode on The CHEW the other day and got very excited to watch Carla Hall, prepare her recipe. I sliced a hoagie roll just 1/4-inch thick and drizzled with olive oil, then salt and pepper before toasting.  You can use a baguette as the recipe suggests or serve with your favorite cracker.

I halved the recipe since I was trying it for the first time.  Carla suggests baking in individual cast iron pans and I just happened to have two small ones.  But I think you can bake this in any oven-save dish.

Creamy Brussels Sprout Dip 
recipe source: Carla Hall from The CHEW


1 tablespoon unsalted butter
1 pound Baby Brussels Sprouts (ends trimmed, quartered)
1 Shallot (finely chopped)
2 Cloves Garlic (finely chopped)
1/2 Lemon (juice and zest)
2 cups Parmigiano-Reggiano (freshly grated)
8 ounces Mozzarella (pre-shredded, plus more)
8 ounces Cream Cheese (softened)
2 cups Mayonnaise
2 teaspoons Hot Sauce (or as much as desired)
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper

1 Baguette (1/2 inch slices)
Olive Oil
Salt and Freshly Ground Black Pepper
2-3 Garlic Cloves

Preheat oven to 350° F.

Heat a large skillet over medium-high with a few tablespoons of Olive Oil and a few tablespoons of butter. Add the Brussels Sprouts and Shallots. Season with Salt and Pepper. Cook the sprouts until they are nicely browned (about 6-8 minutes). Add the Garlic and sauté for 1 more minute. Remove from heat and stir in the Lemon Juice and zest then set aside.

Meanwhile, combine the Parmigiano-Reggiano, Mozzarella, Cream Cheese, Mayonnaise and Hot Sauce in a large bowl. Fold the cooked Brussels Sprouts mixture into the Cheese mixture. Transfer the mixture to 6-4 inch cast irons. Sprinkle more Shredded Mozzarella on top. Place filled baking dishes on a rimmed baking sheet and into the oven to bake until bubbly, about 10 minutes. Turn oven to broil, cook until golden about 3 minutes. Serve with Crostini.

For Crostini:
Drizzle Baguette Slices with Olive Oil and season with Salt and Pepper. Place on a grill or griddle to toast until golden on both sides. Alternatively, toast the bread on a sheet tray in a 350°F oven. Remove and set aside until cool enough to handle. Rub each toasted slice with a little raw Garlic.


Melissa @ My Recent Favorite Books said...

Your recipe sounds interesting! I love watching "The Chew", its one of my favorite shows!

Lynn said...

Oh boy, just hand me a spoon! This sounds like a great dip and one that's really different:@)

Brandi said...

Love Brussels sprouts. Never had them in a dip before though. Your recipe looks so good. I really want to try this for the holidays.

Susan said...

Oooooooo, that sounds yummy. Cup of mayonnaise, eh? Okay. Bring it on! Susan

kitty said...

Oh my,this sounds so extra creamy with all those cheeses and the mayonnaise. Yum!


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