Bacon Topped Cheesy Brussels Sprouts Dip
This recipe was created by An Alli Event for The Paisley Farm Recipe Challenge.
1 (24 oz.) jar Paisley Farm Hot Brussels Sprouts, drained and rinsed
6 slices thick cut bacon, cooked and crumbled
4 oz. cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon minced garlic
1/2 cup scallions, chopped
1 cup shredded Parmesan cheese
Assorted Vegetables, bread or crackers, for serving
- In a skillet, cook bacon until browned and crispy. Remove from the skillet with a slotted spoon and transfer to a paper towel lined plate. Crumble bacon once it's cool enough to handle.
- Give the Brussels Sprouts a rough chop and combine with 1/2 of the bacon. In another bowl, mix together the cream cheese, mayonnaise, and sour cream until well combined. Stir in the garlic, scallions and shredded Parmesan cheese. Stir in the Brussels Sprouts and bacon.
- Place in a baking dish and bake at 350º for 20 minutes or until lightly browned and bubbly.
- Top with remaining bacon and serve warm with assorted vegetables, bread or crackers.