Take-out Tuesday, Cheesy Brussels & Bacon Dip
This dip is in the rock star category of dips
It can be whipped up with minimum fuss
and made it in advance and baked later
Roasted garlic, roasted Brussels sprouts, maple bacon,
3 kinds of cheese, mayonnaise and sour cream
The roasted garlic is the secret ingredient
that takes the flavor over the top
You can roast the garlic, bacon and Brussels sprouts all at the same time
Put the garlic in the oven and after 30 minutes,
add bacon and Brussels sprouts
Use a parchment paper lined sheet pan and lay out the bacon strips
and place the sprouts in between the slices
Check bacon after 15 minutes
{because different types and thicknesses will vary}
Continue to check bacon every few minutes
and remove bacon to paper towels when done
The Brussels sprouts take 30-35 minutes
{you want them to begin to char a little}
Combine the cream cheese and mayonnaise,
stir in sharp white cheddar and add the roasted garlic
Tear bacon into 1 inch pieces,
and stir bacon and garlic into the creamy cheese mixture
Top with Parmesan
This can be covered and refrigerated at this point if desired
Bake at 350 degrees for 20-30 minutes
or until the cheese is melted and it’s bubbling around the sides
Serve with sturdy crackers or chips
If you’re not a fan of Brussels sprouts,
roasted broccoli can be substituted
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.
Notes
This dip is great for football watching!
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Bacon and cheese? Sign me up, Jenna.
Thanks Angie~
How cool is this recipe? I live with a brussel sprout fanatic. I know he will love this.
Thanks Bernadette, it’s a lovely combo~
We love brussel sprouts – like this, not the school cafeteria boiled kind. What were they thinking? – thanks!
haha,, I agree!
I love Brussel sprouts when roasted. This looks delicious and definitely a recipe I will try. A recipe with bacon is always a winner. Happy Tuesday, Jenna!
Thank you Pam, even Brusssels sprouts haters would like this 🙂
Jenna, this dip sounds yummy! It will be perfect to serve while watching college football. Thanks for sharing! Hope you are having a wonderful week!
Thank you Shannon, happy fall and football!
This dip looks delicious. I would never have thought of Brussel sprouts in a dip but I bet it is very good.
Thanks Linda, it’s a yummy combo!
What’s not to love? ?
haha, I know, right!!
Everything’s better with bacon and cheese Jenna! ♥
Amen!
Brussel sprout dip – very intriguing!
It’s really good!