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Cheesy Brussels Sprout Skillet Dip

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Cheesy Brussels Sprout Skillet Dip
  • Prep 30 min
  • Total 60 min
  • Servings 18
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What can we say about this to-die-for dip that its name already doesn’t? Brussels sprouts? Delicious. Cheesy? You bet. Oh, and did we mention there’s bacon in here, too? Stick crostini in there, and watch that melty cheese pull—you won’t believe just how addicting the unassuming Brussels sprout can be.
by: Tablespoon Kitchens
Updated Jun 27, 2019

Ingredients

  • 4 slices thick-sliced bacon, chopped
  • 4 cups thinly sliced fresh Brussels sprouts
  • 1 large shallot, thinly sliced (about 1/2 cup)
  • 12 oz cream cheese (from two 8-oz packages), cut in cubes and softened
  • 1/2 cup mayonnaise
  • 1 cup shredded Gruyère cheese (4 oz)
  • 1 cup shredded Parmesan cheese (4 oz)
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons butter, melted
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 2 tablespoons sliced green onions

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Heat ovenproof 10-inch skillet over medium-high heat. Add bacon; cook 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towel-lined plate. Measure 3 tablespoons bacon for garnish; set aside.
  • 3
    Reserve 1 tablespoon bacon drippings in skillet; discard remaining drippings. Heat over medium heat. Stir Brussels sprouts and shallot into skillet. Cook 6 to 7 minutes, stirring constantly, until vegetables are tender and just starting to brown. Remove from heat.
  • 4
    In large bowl, mix Brussels sprout mixture, remaining bacon (about 1/4 cup), the cream cheese, mayonnaise, shredded cheeses and pepper flakes; stir until completely blended. Spoon mixture back into skillet.
  • 5
    In small bowl, mix melted butter and bread crumbs, stirring to coat. Spoon crumbs over Brussels sprout mixture; bake 22 to 24 minutes or until bubbly on edges and crumbs are golden brown. Top with green onions and reserved 3 tablespoons bacon.
  • 6
    Serve with sliced baguette or crostini, as desired

Expert Tips

  • tip 1
    We used about 1 lb of Brussels sprouts in this recipe.
  • tip 2
    An easy way to thinly slice the Brussels sprouts is to cut them in half through the stem, then hold the stem and thinly slice from the other end.
  • tip 3
    Short on time? Use preshredded Brussels sprouts found in the produce section.
  • tip 4
    When slicing the Brussels sprouts, use a mandolin for consistently thin slices.

Nutrition Information

190 Calories, 16g Total Fat, 5g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1/4 Cup
Calories
190
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
200mg
8%
Potassium
135mg
4%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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