Take-out Tuesday, New Year’s Eve, Roasted Brussels Sprouts, Garlic and Bacon Dip

We aren’t big New Year’s Eve people, but I do like a little sparkle~

gold and silver centerpiece thepaintedapron.com

So in the undecorating process I re-purposed a few Christmas decorations~

burlap angel mantel thepaintedapron.com

I used the wreath as a centerpiece and a mercury glass hurricane that my SIL [thank you AP, I love it!] gave me for Christmas to hold the large gold ornament.  Then just sprinkled the gold stars around~

New Year's Eve table thepaintedapron.com

I love to keep silver decor out for January, and I pulled some more gold and silver accessories to complete this little table for 2

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Numbers are popular for New Year’s Eve tables so I borrowed my numeral pillows from the family room

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We have been on the coast the past few days, so I set this table in advance to be ready for our arrival home…

New Year's for 2 thepaintedapron.com

We’re going to start out with this awesome dip we took to DD’s the other night, it is in the rock star category and is so easy to make,  it can be whipped with minimum fuss~I made it in advance and baked it when we got there~

bacon brussel sprout and roasted garlic dip thepaintedapron.com

Roasted garlic, roasted brussels sprouts, maple bacon, cheese…and some other fattening stuff  ingredients

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BUT!   Garlic and brussels sprouts are so good for you, they balance out the bad stuff  and your resolutions don’t start until tomorrow, right?

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You can be a little naughty now that Santa has come and gone!

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The cool thing about this dip is that you can roast everything in the same oven, just add things in later that need shorter times…Start with the garlic that needs an hour and then add the bacon and sprouts after the garlic has roasted for 30 minutes.

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Then when it’s all done you just mix it together and pop it in the oven

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Doesn’t take long, 20 minutes or so

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Don’t tell anyone about the brussels sprouts, they’ll never know

brussels sprout dip thepaintedapron.com

They will be waaaaaay too busy scooping this stuff up by the cracker full

bacon brussel sprout and roasted garlic dip thepaintedapron.com

So have fun watching the ball drop or whatever you’re planning and remember to keep the New Year full of

faith and hope for the future…

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It’s not too late to throw a little something together!

New Years Eve 2013

ROASTED BRUSSELS SPROUTS, GARLIC, AND BACON DIP   for a printable recipe click here

30-40 brussels sprouts, trimmed and quartered [or quarter after roasting]

4-6 slices bacon, preferably Maple flavored

olive oil

1 head garlic

1/2 teaspoon fresh thyme, chopped [optional, if you have it]

4 ounces low fat cream cheese, room temperature

1/4 cup low fat sour cream

1/4 cup mayonnaise or light mayonnaise

3/4 cup sharp white cheddar, shredded

1/4 cup freshly grated Parmesan

salt and pepper to taste

Cut off top of garlic head far down enough to expose tops of all the cloves.  Place head on a square of foil, drizzle with olive oil and season with salt and pepper.  Roast at 400 for about 1 hour.

Prepare brussels sprouts by washing, trimming bottom and cutting into quarters [or roast whole and quarter later].  Place on a foil lined baking sheet that has been sprayed with olive oil spray.  Drizzle with olive oil, season and toss to coat.  Roast at 400 for 20-30 minutes until done and just starting to char.

Cook bacon on a sheet pan lined with parchment paper*  about 20-30 minutes, until crispy.  Remove from pan and drain well on paper towels.  Break into pieces when cool.

Mix sour cream and cream cheese.  Squeeze the roasted garlic from the skins onto sour cream mixture.  Add other cheeses, bacon pieces and brussels sprouts. Mix everything together and 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.

*NOTE: You can roast the garlic, bacon and brussels sprouts all at the same time, start with the garlic, add bacon after 30 minutes and brussels sprouts after 40 minutes and they will all be through about the same time.  Check bacon during cooking time because different types and thicknesses will vary and maple bacon tends to burn.  Cooking bacon in the oven really intensifies the flavor so it is my preferred method.  You can also prepare it 1-2 days in advance and store in the refrigerator.
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painted champagne flutes by JMdesigns
mercury glass hurricane/West Elm
silver glitter ball wreath/Hobby Lobby 2012
gold stars/Pier 1
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I will be joining:
Comments
20 Responses to “Take-out Tuesday, New Year’s Eve, Roasted Brussels Sprouts, Garlic and Bacon Dip”
  1. Oh boy, this dip sounds great Jenna! I agree, with Brussels sprouts it qualifies as health food in my book:@) Happy New Year, I wish you all the best in 2014-enjoy:@)

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  2. Liz Mackie says:

    Thank you. A precious baby picture. Happy New Year!

    >________________________________ > From: the Painted Apron >To: lizzm@att.net >Sent: Tuesday, December 31, 2013 3:02 AM >Subject: [New post] Take-out Tuesday, New Year’s Eve, Roasted Brussels Sprouts, Garlic and Bacon Dip > > > WordPress.com >the Painted Apron posted: “We aren’t big New Year’s Eve people, but I do like a little sparkle~ So in the undecorating process I re-purposed a few Christmas decorations~ I used the wreath as a centerpiece and a mercury glass hurricane that my SIL [thank you AP, I love” >

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  3. Poppy says:

    Jenna,

    Love the sparkle and the scrumptious dish you’ve prepared for the festivities of bringing in the new year, which I hope is full of good health and happiness for you and yours!

    All the very best!

    Poppy

    Like

  4. Candy S says:

    Happy New Year Jenna! The Brussels Sprout dip sounds wonderful. We are going to have our New Years day dinner on Sunday, hopefully both my husband and I will be over the stomach flu by then. I will bookmark this recipe to use for the weekend…. Candy

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  5. Happy New Year! That is one darling baby!

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  6. Mary says:

    Jenna, this sounds like our kind of dip! Love the combination of flavors and yes, the garlic & Brussels Sprouts cancel all the fat out 🙂 Love your repurposed Christmas wreath for your sparkling New Year’s Eve table! Wishing you a Happy & Healthy New Year!

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  7. Your table looks so festive and inviting….thanks for sharing that wonderful dip recipe, Jenna!
    Happy New Year!

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  8. Diane says:

    Oh, your table looks so festive!! Love those tiny champagne “bottles”! I cannot wait to try this dip – it sounds so good. I printed it, before I commented! Happy New Year – cannot wait to see more of your tables this year!

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  9. Jenna, Your dip looks yummy! I actually love brussels sprouts, and with the addition of maple bacon and cheese this must be delicious! The great thing about new year’s eve is that we have an entire year to be good before Santa comes again. Happy New Year! Linda

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  10. dianne says:

    Sweet table setting to come home to. Can’t wait to try this dip as I LOVE Brussels Sprouts. Dianne

    Like

  11. Bev says:

    Great table! Love the wreath as centerpiece…

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  12. The Brussels Sprouts dish looks great! I will have to give it a try! 🙂 Please come and visit me on my blog too at http://enzieshahmiri.com/blog 🙂

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  13. Miz Helen says:

    Hi Jenna,
    Your New Years Party looks like it was so much fun and this dip sounds outstanding. It is so different I know our group will just love it! Thanks so much for bringing this awesome recipe to Full Plate Thursday today and have a great weekend!
    Miz Helen

    Like

  14. Brussels Sprouts in a dip is a wonderful idea! Looks and sounds delicious!

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  15. joybee83 says:

    This dip sounds great I love roasted garlic and bacon and cheese and I’m sure the Brussels sprouts are great too. I love dips

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  16. linderhof says:

    That dip looks really good! And your table is perfect for New Year’s! So festive!

    Like

  17. I love your table – so festive! Your dip sounds fantastic! 🙂 Pinned – Thanks for linking up to Freedom Fridays!

    Like

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