This recipe is one I had saved for years and I finally had a chance to make it and I’m kicking myself for not making it sooner. It was delicious, unique and would make a great dip to bring to a holiday party! I used to HATE brussels sprouts – my mom used to eat them all the time but would microwave a bag of frozen ones and I’d have to eat at least one. They were always mussy and gross. Over the past few years, I’ve found that I like them either roasted or sauteed….no steaming of sprouts in this house!
1 lb brussels sprouts, trimmed and quartered
1 Tbsp olive oil
salt and fresh ground pepper
2 cloves garlic, unpeeled
1/2 tsp dried thyme
4 ozs cream cheese, softened
1/4 cup sour cream
1/4 cup mayo
3/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Preheat oven to 400 degrees. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper. Spread them out on a large baking sheet with the garlic cloves. Roast until golden brown and cooked through. Reduce the temperature of your oven to 350 degrees.
Place the roasted Brussels sprouts in a bowl. Squeeze the roasted garlic out of the skins into the bowl and add in the remaining ingredients. Mix until combined. Transfer to a baking dish and bake for 15 to 20 minutes or until the cheese has melted and the top is lightly golden brown. Serve with your favorite cracker.
Source: Closet Cooking