Monday, 19 October 2015 19:31

Warm Charred Brussels Sprouts Dip with Ricotta and Bacon

Written by
This winning dip will score big at any gathering.

Do you love Brussels sprouts? At your next get-together, surprise your guests with this unique, winning dip. This cheesy and zesty dip is from Dawn Yanagihara's cookbook Dips & Spreads, out this month.



1 lbs of Brussels sprouts, trimmed and halved

3 slices of thick bacon, finely chopped

1 clove of garlic, minced

2 Tbsp. of olive oil

1/4 tsp. of Himalayan salt

Black pepper

1 1/2 cup of full-fat ricotta

1/2 cup of Parmesan cheese and 2 Tbsp. for garnish

3 scallions, thinly sliced

1 tsp. finely grated lemon zest

2 1/2 Tbsp. of lemon juice

Toasted baguette slices, tortilla chips or crackers


Position rack in lower third of oven. Place a rimmed baking sheet on rack and preheat over to 500F. Lightly oil a broiler-safe shallow 4 cup baking dish.

In a large skillet, cook 3 slices thick cut bacon, finely chopped, over medium heat until browned, about 8 minutes.

Add 1 glove garlic, minced and cook, stirring constantly, about 1 minute.

Transfer to a paper towel-lined place.

Using a food processor fitted with a slicing disk, slice the Brussels sprouts. Transfer to a medium bowl; toss with the olive oil and salt and a few grinds of black pepper.

Remove baking sheet from oven and add sprouts in an even layer. Roast 13 to 15 minutes, until some of the sprouts are darkly charred, stirring every 4 to 5 minutes. Let cool on baking sheet.

Preheat broiler. In a medium bowl, combine the ricotta cheese, the Parmesan cheese, the scallions, the grated lemon zest,  lemon juice, and the bacon. Salt and pepper to taste. Add sprouts and mix well. Transfer dip to prepared dish and spread in an even layer. Sprinkle with 2 tbsp. grated parmesan cheese and broil until browned on top, about 5 minutes.

Last modified on Monday, 19 October 2015 20:17
Login to post comments