Ingredients

The following ingredients have 8 Servings
  • 1 lb Brussels sprouts
  • 3 cloves garlic, smashed, skin removed
  • 1 large shallot, peeled and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tsp creamed horseradish
  • juice of 1/2 lemon
  • 1 tsp each, salt and fresh cracked black pepper
  • 1 cup shredded mozzarella or Montery Jack cheese
  • 1 cup shredded sharp cheddar, or an Italian blend

Instruction

  • Preheat oven to 350F
  • Slice the Brussels sprouts thinly. I do this by holding onto the stem end and slicing from the top, discarding the stems. Set aside.
  • Put the garlic, shallot, mayo, sour cream, horseradish, lemon juice, salt, and pepper into the bowl of a food processor. Pulse a few times, then process briefly until smooth. It will still have some texture.
  • Add the cheeses and pulse to combine. You can process it longer for a smoother texture if you like.
  • Fold the sprouts into the cheese mixture and spread into your skillet or other shallow baking dish.
  • Bake for 40-45 minutes, until the dip is bubbling and just begining to turn golden around the edges. Make sure it's nice and hot in the center of your dish.
  • Serve immediately with chips or grilled bread.