This Brussels Sprouts and Shallot Dip is one of those recipes I’ve made approximately one million times, but I’ve never gotten around to sharing it here on the blog. It’s one of my go-to party tricks, because it is really stinkin’ tasty (and a bit of a fun twist on the ole spinach artichoke dip). And, in my opinion, there’s no way to go wrong when you’re smothering veggies in lots of cheese.
Anyway, I thought it would be good to finally post this amazing Brussels Sprouts and Shallot Dip recipe, considering I’ll be talking about it (and other awesome things) on The Simple Kitchen with Missy Maki this Sunday morning (on KPAM 860 from 10AM-12PM). I’m teaming up with a whole bunch of awesome Oregon bloggers for the 5th Annual Ultimate Oregon Thanksgiving show. It’s always a ton of fun, with a lot of great recipes and tips for making your holiday delicious and worry-free.
Since I’ll be talking more about the dip on the radio, I’m going to keep this post short and sweet and skip right on to the recipe. But, first, a couple notes/tips!
*Pro tip: buy the pre-shredded Brussels sprouts at Trader Joe’s. Ain’t nobody got time to shred a bunch of tiny cabbages on Turkey Day.
*I adapted this recipe from the Minimalist Baker, and her recipe is awesome. My only changes: I swap mozzarella for sharp white cheddar, and I add just a pinch of nutmeg. It give the dip just the slightest hint of fondue flavor, and I love it. (Confession: while making this particular batch of dip, I accidentally used a new bottle of nutmeg that didn’t have a sifter cap so I dumped a LOT of nutmeg into the dip. I was able to scrape off some of it, and the dip was a bit nutmeg-ier than usual. And you know what? It still tasted delicious.)
*Lastly, I gotta say that I’m sorry for the crappy photos. We’re in the process of moving and my house is a giant disaster and it gets dark at 4:30PM (daylight savings time problems) and I just couldn’t get my act together to get a proper photo of this dip. You’re just gonna have to trust me that this dip is awesome.
And be sure tune in on Sunday morning! Happy (almost) Thanksgiving!
- 2.5 cups shredded Brussels sprouts
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 6 ounces cream cheese, room temp
- 1/2 cup sour cream
- 1 cup grated sharp white cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt & pepper
- Olive oil
- Preheat oven to 350F. Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add in shallot and garlic, stirring frequently to ensure it does not burn.
- Add in Brussels sprouts, salt, pepper, and nutmeg. Stir to combine. Allow to cook, stirring occasionally, until the Brussels are wilted, 3-5 minutes. Remove from heat.
- Meanwhile, in a medium bowl, mix together the cream cheese, sour cream, cheddar, and parmesan. Pour Brussels mixture into the cheese and mix until combined.
- Pour mixture back into the cast iron skillet. Top with more grated cheese (I used a mix of cheddar and parm) and bake until everything is melted and bubbling, about 15-20 minutes. Finish under the broiler for a golden cheesy crust.
- Serve warm with crusty bread, crostini, crackers, or tortilla chips.