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.
If you try this recipe, let me know what you think!
Recipe inspired by the Minimalist Baker.