s CREAMY BRUSSELS SPROUT DIP ****
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s CREAMY BRUSSELS SPROUT DIP ****
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Ingredients
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Instructions *** 11-27-14 very good *** 1 tablespoon Unsalted Butter 1 pound Baby Brussels Sprouts (ends trimmed, quartered) 1 Shallot (finely chopped) 2 Cloves Garlic (finely chopped) 1/2 Lemon (juice and zest) 2 cups Parmigiano-Reggiano (freshly grated) 8 ounces Mozzarella (pre-shredded, plus more) 8 ounces Cream Cheese (softened) 2 cups Mayonnaise 2 teaspoons Hot Sauce Extra-Virgin Olive Oil Salt and Freshly Ground Black Pepper CROSTINI 1 Baguette (1/2 inch slices) Olive Oil Salt and Freshly Ground Black Pepper 2-3 Garlic Cloves Preheat oven to 350° F. Heat a large skillet over medium-high with a few tablespoons of Olive Oil and a few tablespoons of butter. Add the Brussels Sprouts and Shallots. Season with Salt and Pepper. Cook the sprouts until they are nicely browned (about 6-8 minutes). Add the Garlic and sauté for 1 more minute. Remove from heat and stir in the Lemon Juice and zest then set aside. Meanwhile, combine the Parmigiano-Reggiano, Mozzarella, Cream Cheese, Mayonnaise and Hot Sauce in a large bowl. Fold the cooked Brussels Sprouts mixture into the Cheese mixture. Transfer the mixture to 6-4 inch cast irons. Sprinkle more Shredded Mozzarella on top. Place filled baking dishes on a rimmed baking sheet and into the oven to bake until bubbly, about 10 minutes. Turn oven to broil, cook until golden about 3 minutes. Serve with Crostini. For Crostini: Drizzle Baguette Slices with Olive Oil and season with Salt and Pepper. Place on a grill or griddle to toast until golden on both sides. Alternatively, toast the bread on a sheet tray in a 350°F oven. Remove and set aside until cool enough to handle. Rub each toasted slice with a little raw Garlic. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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