Garlic White Cheddar Brussels Sprouts Dip
- ½ pound Brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 slices thick cut bacon, diced into 1 inch pieces
- ¼ cup sliced shallots
- 2 cups shredded Tillamook Garlic White Cheddar
- ½ cup Tillamook Premium Sour Cream
- ¼ cup mayonnaise
Preheat oven to 425 degrees.
Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine.
Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees.
While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate.
Once the brussels sprouts are cool enough to handle, roughly chop them.
Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well.
Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly.
Serve immediately with sliced bread.