A cheesy, veggie-filled dip that is a delicious way to start your Thanksgiving dinner or to serve at a fall party. Brussels sprouts covered in cheese and bacon served as a dip… yes, please! This is similar to a spinach and artichoke dip but is great for the fall season. Not a bacon fan? Skip it! This is delicious either way.
To celebrate the fact that Thanksgiving is in 22 days, a group of bloggers (me included obvi) have joined together to make a tasty Blogsgiving meal. I made an appetizer that is a delightfully tasty choice for the holiday: Cheesy Brussels Sprouts DipCheesy Brussels Sprouts Dip is a tasty choice to start your #Thanksgiving meal! #blogsgivingdinnerClick To Tweet
It’s a cinch to prepare and only needs one dish to make. The dip is ready in about 25 minutes and can be made ahead of time.
If your cupboard is feeling incredibly taxed when you’re preparing your Thanksgiving dishes, you can even mix everything into the one skillet you use to cook the dip.
Because bacon and brussels sprouts go together so well, I included them in this delicious dip. However, if you are not a bacon eater, then substitute them for pecans for some extra crunch and flavor.
I love when my appetizers are filled with veggies and this one is packed with ’em. I mean the main ingredient is Brussels sprouts.
Basically, it’s just cheese and Brussels sprouts (and a little bacon for good measure.
This is a great way to start your Thanksgiving event because it won’t make you feel too full, and it’s always nice to start your meal with veggies (that doesn’t necessarily involve salad).
I won’t fault you for making this outside of the holiday season because it’s simple and delicious. I may or may not have eaten the entire thing for dinner the other night…
Quick note: this makes a small batch but it’s easily doubled or tripled. Just make sure to increase the size of your skillet.
Oh and don’t forget to check all the other awesome recipes for Blogsgiving Dinner below!
Cheesy Brussels Sprouts Dip
What You'll Need:
- 2 slices center cut bacon chopped
- 1/2 pound brussels sprouts about 2 to 2 1/2 cups, chopped
- 2 TBSP water
- 1 tsp minced garlic
- 1/4 cup plain greek yogurt
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cottage cheese
- 1/3 cup shredded parmesan cheese
- 1/8 tsp cayenne pepper
- 1/16 tsp turmeric optional
How to Make It:
Preheat the oven broiler.
Add the bacon to a small skillet and heat over medium-low heat. Cook until bacon is crispy. Remove from skillet and set aside to drain.
Turn the heat to medium-high and add brussels sprouts to bacon grease in skillet. Cook, stirring occasionally, for about 5-7 minutes until lightly browned. Add water and scrape up any bits off the bottom of the skillet.
Once the water has absorbed, after a minute or two, remove from heat. Add garlic.
In a small bowl, stir together yogurt, mozzarella, cottage cheese, 2 tablespoons of parmesan cheese, cayenne pepper, and turmeric (if using). Stir into the brussels sprouts. Sprinkle with remaining parmesan cheese and bacon.
Transfer to oven and broil until the cheese has melted and is bubbling. Enjoy with crackers or sliced veggies.
*This recipe is easily doubled or tripled to make more.
*You can make this vegetarian by skipping the bacon frying step and using 2 teaspoons of olive oil to cook the Brussels sprouts. Add two tablespoons of pecans in place of the bacon.
*Makes 2 cups
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 20 blogs sharing recipes today!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu below in our recipe roundup.
Ginger Pumpkin Beer Shandy by Feast + West
glÃ¼hwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy Brussels Sprouts Dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Sides & Sauces:
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites
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