Hot Cheesy Roasted Brussels Sprout DIp
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- 1 lb
- brussels sprouts trimmed and quartered
- 2 Tbsp
- olive oil
- salt and pepper to taste
- 4 clove
- garlic unpeeled
- 8 oz
- cream cheese room temp
- 1 c
- each parmigiano-reggiano cheese grated, sour cream, mayonnaise, and mozzarella cheese shredded
- 1 Tbsp
- fresh thyme minced
1Toss the brussels sprouts in the olive oil with salt and pepper. Spread them out in a single layer on baking sheet with the four garlic cloves. Roast in 350 degrees oven for 20 to 30 minutes. Until browned.
2Squeeze the garlic out of their skins and chop. Mix all ingredients together and place in a baking dish and bake at 350 degree for about 20 minutes. Until bubbly and cheese has all melted. Serve warm with crackers.
3Can also put in crock pot for two hours on high.