This roasted Brussels sprouts dip is so crazy delicious, it is likely to make a Brussels sprouts lover out of everyone who eats it!
With Fall in full swing and holidays around the corner, who doesn’t need a new, fab, rave worthy appetizer recipe? If that’s you, then I’ve gotcha covered with this one:-)
If you already swoon when you see a dish of golden, crisp-tender Brussels sprouts, this dish will take you to the moon and back. If you aren’t a Brussels fan, consider this dip anyway. I think you’ll be pleasantly surprised at its “yum factor!”
I made this for our young marrieds’ small group last week, and there was not a bite left. Everyone ate it and raved over how yummy it was. I served it with Stacy’s Pita Chips (simply naked), and they were the perfect dipper.
Make ahead: The best and easiest way to make this ahead it to fully prepare the recipe up to the point of baking. Refrigerate the dip until ready to bake, which should be roughly an hour before guests arrive. The dip keeps well in a warming drawer or oven.
White cheddar: I buy extra sharp (either Tillamook or Cabot) and grate it in my mini prep food processor. It ends up being more crumbled than grated, which is fine. It melts perfectly during the baking process.
A note on shallots: Shallots are slightly sweet and mild, with a hint of garlic and without the off-putting “bite” of onions. Shallots are found in the produce aisle near the garlic bulbs. For this dish, I diced a whole shallot and got 1/4 cup.
Baking dish: Use at least a 10.5 quiche dishor an 8 x 11 glass baking dish for best results.
If you make this fave dip of mine, please leave comments and let me know what you think! With the holidays around the corner, I’m sure you’ll have plenty of opportunity to give it a try. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!