Warm Brussels Sprout Dip Food

WARM BRUSSELS-SPROUT DIP

Steps:

• Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
• Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.

BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

CREAMY BRUSSELS SPROUTS PARTY DIP

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
• Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
• In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
• Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.