Source: Closet Cooking
Ingredients
- 1 pound brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 cloves garlic, unpeeled
- 1/2 teaspoon thyme, chopped
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3/4 cup mozzarella, shredded
- 1/4 cup parmigiano-reggiano (parmesan), grated
- salt and pepper to taste
Directions:
- Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
- Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.
Slow Cooker: Implement step 1, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
Option: Add 4 slices cooked crumbled bacon.
Option: Add 1/2 cup chopped kimchi.
Tip: Don’t overcrowd the baking sheet when roasting the brussels sprouts or they will steam rather than roast.
Option: Add 4 slices cooked crumbled bacon.
Option: Add 1/2 cup chopped kimchi.
Tip: Don’t overcrowd the baking sheet when roasting the brussels sprouts or they will steam rather than roast.
Nutrition Facts: Calories 396, Fat 33g (Saturated 11g, Trans 0), Cholesterol 65mg, Sodium 459mg, Carbs 12g (Fiber 4g, Sugars 4g), Protein 13g
Read more: http://www.closetcooking.com/2013/10/roasted-brussels-sprouts-dip.html#ixzz3CA93CmC9