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

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

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