Roasted Brussels Sprout and Bacon Cheddar Dip

Roasted Brussels Sprout and Bacon Cheddar Dip

prep time

minutes
cook time

minute
servings
3-1/2
cups

Ingredients











Cooking Instructions

1

Heat oven to 425°F. Line baking sheet with parchment. Toss Brussels sprouts with 1 tablespoon canola oil and pinch of salt. Roast 15-20 minutes or until Brussels sprouts are tender and edges are brown and crisp. Cool slightly. Reduce oven heat to 400°F.


2

While sprouts roast, cook onions and garlic in small sauté pan over medium heat with 1 teaspoon canola oil and pinch of salt, until onions are soft and translucent, about 5 minutes. Remove onions/garlic from pan and set aside to cool slightly.


3

In bowl, combine mayonnaise, sour cream, cream cheese and cheddar with roasted Brussels sprouts, onions and crumbled bacon. Spoon mixture into baking dish and bake i5 minutes or until browned and bubbling. Let dip rest at least 5 minutes before serving. Garnish with additional bacon and Brussels sprouts, if desired. Serve warm with toasted baguette slices or crackers.


Ingredients











Cooking Instructions

1

Heat oven to 425°F. Line baking sheet with parchment. Toss Brussels sprouts with 1 tablespoon canola oil and pinch of salt. Roast 15-20 minutes or until Brussels sprouts are tender and edges are brown and crisp. Cool slightly. Reduce oven heat to 400°F.


2

While sprouts roast, cook onions and garlic in small sauté pan over medium heat with 1 teaspoon canola oil and pinch of salt, until onions are soft and translucent, about 5 minutes. Remove onions/garlic from pan and set aside to cool slightly.


3

In bowl, combine mayonnaise, sour cream, cream cheese and cheddar with roasted Brussels sprouts, onions and crumbled bacon. Spoon mixture into baking dish and bake i5 minutes or until browned and bubbling. Let dip rest at least 5 minutes before serving. Garnish with additional bacon and Brussels sprouts, if desired. Serve warm with toasted baguette slices or crackers.


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