Creamy Brussel Sprouts and Shallot Dip

Creamy Brussel Sprouts and Shallot Dip

2 tbsp olive oil, divided

2 1/2 cups Brussels sprouts, roughly chopped

1 shallot, chopped

2 cloves garlic, minced

1/2 cup sour cream

4 oz pkg cream cheese

1 cup mozeralla cheese, shredded

1/4 cup Parmesan cheese, grated + more for topping

1/4 tsp salt

1/4 tsp pepper

Heat an oven safe skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Sautée 1 to 2 minutes. 

Add Brussels sprouts, salt and pepper and stir. Cook for 3 to 4 minutes until tender and slightly wilted and remove from heat. 

In a separate bowl mix together sour cream, cream cheese, mozeralla and Parmesan cheese, another pinch of salt and pepper and stir.  Add Brussel sprout mixture to bowl and stir until well combined. 

Use second tbsp of olive oil to slightly grease the oven proof skillet or casserole dish. Spoon mixture back into the skillet, sprinkle with Parmesan cheese and bake at 375 degrees for 11 - 13 minutes until hot and bubbly. 

Serve with veggies, crackers, bread or tortilla chips.