Thanksgiving is the biggest day dedicated entirely to food – and of course, my favorite holiday. Throughout the year, I keep my eyes peeled for delicious and different sides to make on T-day, and this year I was determined to make some brussels sprouts dip.
Baked in a cast iron skillet, these ‘sprouts can be eaten with chips and crackers, or with your fork straight up, as it’s equally as delicious as a side.
For my cheeses I used a generous mix of Parmesan, Gruyere, and two kinds of mozzarella: sliced and pearled. White cheeses seem to go best with the sharp flavor of brussels sprouts, but if you’re daring, cheddar or even spicy cheese could be used instead!
Three Cheese Brussels Sprouts Dip
- Preheat the oven to 400 F. Trim any brown leaves off the brussels sprouts and trim any excessive stem. Chop the shallots.
- Add two tablespoons of butter to a cast iron skillet over high heat – it should not burn the butter.
- Drop the brussels sprouts into the skillet and stir until starting to brown, then add the remaining two tablespoons of butter. Stir until melted then reduce the heat. Let cook, stirring occasionally.
- Meanwhile in a small bowl, stir together the Parmesan, Gruyere, Mozzarella pearls and slices with the mayonnaise. Season with salt and pepper, to taste.
- Stir the brussels sprouts and add the shallots to the skillet. Stir until the shallots are opaque and starting to brown.
- Spread the cheese mixture on top of the brussels sprouts in an even layer. Move the skillet to the oven. Bake for 15-20 minutes, or until the cheese is melted, golden brown and bubbling.
- Let skillet cool for several minutes. Serve as a side dish or along with pita chips and crackers. Enjoy and have a Happy Thanksgiving!