Ingredients
4 oz cup cream cheese, room temperature
1/2 cup sour cream
1 1/2 cups shredded gruyère + ¼ cup
1 ½ cups shredded mozzarella
4 slices of bacon, chopped into half-inch pieces
2 ½ cups quartered brussels sprouts
1/2 tsp pepper
1/2 tsp kosher or sea salt
2 cloves garlic minced
2 tbsp white wine
1 tsp fresh thyme or ½ tsp dried thyme
Crackers or toasted baguette for serving
Instructions
- Pre heat oven to 375F
- In a bowl, stir together cream cheese, sour cream, shredded gruyere and shredded mozzarella.
- Heat your skillet to medium heat. Once warm, add the bacon pieces and cook 8-10 minutes until it starts to crisp.
- While the bacon is cooking, line a bowl or plate with paper towel. When the bacon is done, remove from the pan to the paper-towel lined bowl or plate.
- Leave 1 tbsp of drippings from the bacon in the skillet.
- Add the brussels sprouts to the skillet plus pepper, salt and minced garlic. Cook, stirring sparingly until they are nice and browned, about 10 minutes.
- Deglaze the pan with 2 tbsp of white wine and stir until the wine has absorbed.
- Take the pan off the heat and stir in thyme and cooked bacon.
- Add the cheese mixture to the pan and gently stir to combine everything, smoothing out the top and topping with ¼ cup shredded gruyere cheese.
- Bake uncovered for 10-12 minutes or until hot and bubbly.
- Serve with your choice of bread or crackers!
TIPS
- Cook the bacon and brussels sprouts ahead of time. When you’re ready to make the dip, warm up together in a pan for a couple minutes on low then follow the rest of the recipe starting when you add the cheese.