Hot Cheesy Roasted Brussels Sprout Dip - 12g Carbs, 4g Fiber, 4g Sugars
From: www.closetcooking.com
Roasted brussels sprouts in a creamy hot melted cheese dip!
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
Servings: 4
1 lb brussels sprouts, trimmed and quartered
1 Tbsp olive oil
Salt and pepper to taste
2 cloves garlic, unpeeled
1/2 tsp thyme, chopped
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
3/4 cup mozzarella, shredded
1/4 cup parmigiano-reggiano (parmesan), grated
Salt and pepper to taste
Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.
Slow Cooker:
Implement step 1, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
Option: Add 4 slices cooked crumbled bacon.
Option: Add 1/2 cup chopped kimchi.
Tip: Don't overcrowd the baking sheet when roasting the brussels sprouts or they will steam rather than roast.
Servings: 4
Nutrition per Serving: 396 Calories, 33g Fat, 11g Saturated, 0 Trans, 65mg Cholesterol, 459mg Sodium, 12g Carbs, 4g Fiber, 4g Sugars, 13g Protein
Posted by: chefgloria1030@yahoo.com
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