Big D and I recently saw a billboard of a little girl turning her nose up at a plate of Brussels sprouts. And who can blame her? From the looks of things, her parents clearly had no idea the secret to getting kids to eat their veggies . . . cover them in four kinds of cheese and scoop them up with a chip.
Okay, I’m not really suggesting this as a parenting technique. This is a special occasion kind-of recipe. Way last year (like, a few weeks ago) Big D saw me chopping up some Brussels sprouts. While passing through the kitchen he said, “You know what those would be good in? Some kind of dip.”
Have I mentioned that my husband is brilliant? He knows the secret to winning my heart – chips and dip. I was on a mission, and I realized Brussels sprouts are the perfect substitute for the ever-predictable Spinach Artichoke Dip. They have the color of spinach and the texture of an artichoke.
I tried this recipe out for our friends on New Year’s Day. It was a hit. The only suggestion Big D had was to add bacon next time. Brilliant, I tell ya.
- Large Baking Dish
- Medium Pot
- Medium Pan
- 1 Pound Brussels Sprouts
- 2 Tbsp. White Distilled Vinegar
- 1 Small Onion (I used a Spanish onion.)
- 3 Cloves Garlic
- 1 tsp. Oil
- 3 1/2 Tbsp. Butter (Plus some to butter baking dish.)
- 3 Tbsp. Flour
- 2 Cups Milk
- 8 oz. Cream Cheese
- ½ Cup Grated Parmesan Romano Cheese
- 4 oz. Monterey Jack Cheese, Grated
- 4 oz. Cheddar Cheese, Grated (I used a white and yellow combination.)
- Pepper to Taste
- Paprika (Smoked, Regular, or a Combination)
- 5 Strips Bacon (optional)
Butter baking dish. Preheat oven to 375 degrees.
Here’s a tip. The vinegar brings out the natural sweetness in Brussels sprouts. It also mimics the brine flavor of a canned artichoke heart.
Mince onion and garlic. Place ½ Tbsp. butter and 1 tsp. oil in pan on medium high heat. Add onion. Cook 2 – 3 minutes. Then add garlic. Cook an additional 1 – 2 minutes. Don’t let garlic brown. Put aside.
For this next part, I like to use the same pan as before because I hate doing dishes, and I like the flavor that the onion and garlic leave behind.
Allow cooked Brussels sprouts to drain thoroughly in colander. Chop into large chunks and stir into sauce. Add salt and pepper to taste.
Cook bacon until crispy. Let cool. Crumble 3 strips and stir into dip mixture. (Optional.)
Cook in oven until dip bubbles around edges, approximately 15 minutes. Serve with your favorite chips.