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 it!] gave me for Christmas to hold the large gold ornament. Then just sprinkled the gold stars around~
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
Numbers are popular for New Year’s Eve tables so I borrowed my numeral pillows from the family room
We have been on the coast the past few days, so I set this table in advance to be ready for our arrival home…
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~
Roasted garlic, roasted brussels sprouts, maple bacon, cheese…and some other fattening stuff ingredients
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?
You can be a little naughty now that Santa has come and gone!
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.
Then when it’s all done you just mix it together and pop it in the oven
Doesn’t take long, 20 minutes or so
Don’t tell anyone about the brussels sprouts, they’ll never know
They will be waaaaaay too busy scooping this stuff up by the cracker full
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…
It’s not too late to throw a little something together!
Cheesy Brussels Sprouts and Bacon Dip
Equipment
- sheet pan
- parchment paper
- foil
Ingredients
- 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
- 4 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3/4 cup sharp white cheddar or sharp cheddar, or a combo of both shredded
- 1/4 cup freshly grated Parmesan
- salt and pepper to taste
Instructions
- 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. Cover and refrigerate at this point if desired
- Bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 20-30 minutes.