Tasty adaptation of a famous dip!
Remember that dip that got served at every party you went to between 1990 and 1999? The one with canned artichoke hearts and loads of cheese? Yeah, that one. I was thinking about that recipe the other day and decided to recreate it using Brussels sprouts instead of artichokes. Turns out this version is even tastier than the original! Like other recipes in this edition of the Farmers’ Feast project, this one was inspired by local produce from the Ottawa Farmers’ Market. It would be the perfect appetizer before a fall dinner party, or a great snack to enjoy while watching baseball playoffs or hockey games. You can assemble it up to two days ahead, then bake just before serving.
- 2 tablespoons (30 mL) olive oil, divided
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) Brussels sprouts, roughly chopped
- 1/4 tsp each sea salt and freshly ground black pepper
- 1/3 cup (90 mL) sour cream
- 1/2 cup (125 mL) cream cheese, at room temperature
- 2/3 cup (180 mL) grated Mozzarella
- 1 teaspoon (5 mL) Dijon
- 1 tablespoon (30 mL) freshly squeezed lemon juice
- Preheat oven to 375F.
- Heat an 8 or 9 inch cast iron or oven-safe skillet over medium heat.
- Add 1 tablespoon (25 mL) olive oil and shallots. Sauté for 2 minutes, stirring constantly. Add garlic and sauté for 2 minutes more.
- Add Brussels sprouts, salt and pepper and stir. Cook for 3 – 4 minutes or until tender and slightly wilted and then remove from heat.
- In a medium sized bowl, combine sour cream, cream cheese, Mozzarella, Dijon and lemon juice. Add Brussels sprouts mixture to the bowl and stir until well combined. NOTE: You can make the dip to this point then cover and refrigerate for up to 48 hours before baking.
- Wipe out the skillet you used previously then pour remaining tablespoon (15 mL) of oil into it, swirling it around, so the dip won’t stick.
- Spoon the cheese and Brussels sprout mixture into the oiled pan.
- Bake for 12 – 15 minutes or until hot and bubbling and just beginning to darken on top.
- Serve hot with cut vegetables, pita crisps or tortilla chips for dipping.