• Home
  • About
  • !!! SUBSCRIBE TO OUR NEWSLETTER – FREE GIFT !!!
  • Blog
  • Contact

Grateful Prayer | Thankful Heart

  • Recipes
    • Appetizers
    • Beverages
    • Breads – Quick & Yeast
    • Breakfast & Brunch
    • Canning & Freezing
    • Entertaining
    • Holidays
    • Main Dishes
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
    • Pasta
    • Salads & Dressings
    • Soups & Stews
    • Sweet Treats
      • Biscotti
      • Cakes & Cupcakes
      • Cookies & Bars
      • Desserts
      • Muffins
      • Pies & Cobblers
      • Scones
    • Vegetables & Sides
    • Visit My Galleries
  • Crafts
    • Crochet
    • Knitting
    • More Crafts
    • Visit My Galleries
  • Faith
    • Faith Statement
    • Faith Printables
  • Home and Garden
    • Birds & Butterflies
    • Flowers Plants & Herbs
    • Home Decorating & DIY
  • Family
    • Family & Friends
    • Grandchildren
  • Resourses
    • Gift Guides
    • Photography Equipment
    • Food Styling Photo Props
    • Sock Hop Party Shopping Guide
  • Travel
  • Vintage

Creamy Brussels Sprout Dip

By Lorraine

 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

PRINT RECIPE

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.

   

Filed Under: Appetizers, Recipes

Comments

  1. kitty says

    November 17, 2014 at 10:42 pm

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

    Reply
  2. Brandi says

    November 15, 2014 at 4:17 pm

    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.

    Reply
  3. Lynn says

    November 14, 2014 at 11:07 pm

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

    Reply
  4. Melissa @ My Recent Favorite Books says

    November 14, 2014 at 9:57 pm

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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

Theme by 17th Avenue · Powered by WordPress & Genesis