This recipe is for all your Russell Wilson fans. It’s a Brussels sprout cheesy dip, but I’m calling it Russells Sprout dip in honor of the Seahawks. Think artichoke dip, but better, oh so much better.
2 Tablespoons olive oil
1 shallot, diced finely
2 cloves garlic, minced
3 Cups of Brussell sprouts, sliced thinly and broken apart (think slaw style)
1/2 Cup sour cream
1/2 package of softened cream cheese ( about 4 ounces)
1 Cup mozzarella cheese, shredded (plus more for top)
1/2 Cup grated parmesan cheese (plus more for top)
1/4 tsp salt, black pepper
HOW TO PREPARE
1.) In a skillet on medium heat, add 2 Tablespoon olive oil, garlic and shallot. Cook until tender.
2.) Add your Brussells sprouts, salt, pepper and cook until tender (about 5 minutes). They should be slightly wilted
3.) In a separate bowl, mix sour cream, cream cheese, mozzarella and parmesan cheese. Stir well.
4.) Scrap mixture into an oven safe cooking bowl. I used a stoneware bowl from Pampered Chef, a cast iron skillet (with higher edges) will work as well. Top with more parmesan and mozzarella cheese
5.) Bake at 375 for 11-13 minutes until hot and bubbly.
Serve with BLUE corn tortilla chips, crostini, bread, regular tortilla chips, vegetables, pita bread, or crackers.
As a side note, QFC has Brussells Sprouts for $1.50 a bag this week. They are beautiful! Expect more Seahawks posts later today.
If you try this recipe, let me know what you think!
Recipe inspired by the Minimalist Baker.