Creamy Brussels Sprout Dip

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.

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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

CROSTINI
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.