Best Creamy Brussels Sprouts Dip Recipes

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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

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

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

CREAMY BRUSSELS SPROUTS DIP



CREAMY BRUSSELS SPROUTS DIP image

This yummy dip will make even the haters love brussel sprouts! Serve with pita chips or fresh vegetables. More recipes like this available at pamperedchef.com/recipes.

Provided by jminer

Categories     < 30 Mins

Time 26m

Yield 16 serving(s)

Number Of Ingredients 10

10 ounces fresh Brussels sprouts, trimmed (3 cups/750 mL sliced)
2 green onions
1 1/2 tablespoons olive oil
8 ounces part-skim mozzarella cheese
2 ounces fresh parmesan cheese
1 cup light mayonnaise
1/2 cup 2% plain low-fat Greek yogurt
2 garlic cloves
1 tablespoon fresh lemon juice
1/8 teaspoon each salt and black pepper

Steps:

  • Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker.
  • Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes.
  • Grate both cheeses with the Microplane® Adjustable Coarse Grater.
  • Place the cheese and the remaining ingredients in a large bowl and mix well.
  • Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4-6 minutes, or until the dip is hot and bubbly.
  • Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.

Nutrition Facts : Calories 126.7, Fat 9.7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 272.4, Carbohydrate 4.3, Fiber 0.8, Sugar 1.8, Protein 6

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