WSVN — Everyone loves a good dip, especially when you have friends or family over! That’s what’s on the menu — as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Brussels Sprouts Dip
Ingredients:
2 Tbs. olive oil
1 1/2 cups chopped Brussels sprouts
1 shallot, chopped
2 cloves garlic, minced
1/2 cup sour cream (light or regular)
4 ounces cream cheese (1/3 fat kind)
1 cup low-fat mozzarella cheese, shredded
1/4 parmesan cheese, grated
Salt and pepper to taste
Method of Preparation:
– Preheat the oven to 375 degrees.
– Add olive oil to a hot skillet then add the chopped shallot and garlic. Stir well and sauté until it starts to become translucent.
– Add chopped Brussels sprouts, and salt and pepper. Cook for several minutes. When it starts to get tender, remove from heat and set aside.
– In a bowl, add sour cream, cream cheese, mozzarella and parmesan with more salt and pepper (to taste). Stir well then add the Brussels sprouts to the bowl and stir to combine.
– Lightly grease a casserole dish and add the dip. Bake at 375 degrees for about 13 minutes or until it’s hot and bubbly. Add more parmesan to garnish.
To Plate:
Serve with your favorite crackers, chips or veggies.
Serves: 6