Warm Brussels Sprout Dip Food

WARM BRUSSELS-SPROUT DIP

Warm Brussels-Sprout Dip image

Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin C-and they're a top source of folate. Here, we've worked them into a delicious winter dip that is as creamy as can be while still staying in the light and healthy range.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 55m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for dish
3 cloves garlic, minced
2 pinches red-pepper flakes
1 pound Brussels sprouts, trimmed and finely shredded
Kosher salt
Finely grated zest of 1 lemon
8 ounces Neufchâtel cheese, room temperature
1 cup Greek yogurt
4 ounces mozzarella, grated (1 cup)
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
Crudités, for serving

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

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip image

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

18 medium Brussels sprouts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes

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

Creamy Brussels Sprouts Party Dip image

Frozen Brussels sprouts give a new look and taste to a popular party dip. Enjoy this creamy dip without worrying about your waistline! Removing fat--but not flavor--is easily accomplished by using reduced-fat dairy products.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 16

Number Of Ingredients 10

Ingredients

2 boxes (10 oz each) frozen baby Brussels sprouts & butter sauce
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup reduced-fat sour cream
6 tablespoons shredded fresh Parmesan cheese
1/4 cup fat-free (skim) milk
1 tablespoon spicy brown or spicy stone-ground mustard
2 teaspoons fresh lemon juice
1/4 cup finely chopped red bell pepper
multigrain sea salt sweet potato chips, if desired
Assorted raw vegetables, if desired

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.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

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