I originally found the recipe for this dip online which, of course, I can't locate now... Luckily, I revamped it as I went along and my scribblings have been hanging on our fridge ever since!
Before you even introduce any of the creamy/cheesy ingredients into the mix, the Brussels sprouts are totally worth eating. Often times we'll eat them just like that, with shallots and garlic alone, as a side.
Ingredients
16 oz Brussels sprouts, quartered
2 shallots, thinly chopped
4 cloves garlic, minced
6 oz sour cream
6 oz cream cheese
1/2 cup grated Parmesan
1/2 cup shredded Gruyère
1 cup shredded mozzarella
Olive Oil
Salt & Pepper
Directions
1. Over medium heat, cook shallots and garlic in a cast iron skillet for 1-2 minutes.
2. Add Brussels sprouts, sprinkle with salt and pepper to taste, and cook till bright green - up to 7 minutes if you like your greens a lightly charred (like me).
3. Combine sour cream and cheeses in a mixing bowl, add additional salt and pepper to taste, and stir. Add Brussels sprouts and shallots to the bowl and mix.
4. Scoop dip back into the skillet and bake at 375° for 15 minutes or until browned on top - you can also stick it in your broiler for an additional minute or two.
5. Serve with tortilla chips!
It was so deliciously creamy and you know I'm all about creamy-cheesy goodness. I promise we eat more veggies than just Brussels sprouts. We just love them so much!
