Brussel Sprout Dip
Inspired by the classic spinache and artichoke dip - newly invented by the Alte Seilerei
Servings
2
In progress
Ingredients
200g brussel sprouts (150g roasted brussel sprouts)
15g roasted garlic
1 Tbsp olive oil
150g sour cream (24% fat)
50g edamer cheese (grated)
1 Tbsp worcestershiresauce
2 Tbsp lemon juice
2 Tbsp white wine
20g parmesan (grated)
Salt, pepper
Method
Cut the brussel sprouts in halfs and place into a bowl. Season with 1 Tbsp olice oil, Salt and pepper.
Cut the top of the garlic cloves but otherwise leaf the skin on.
Place all the sprouts and the garlic cloves on a bkaing tray with baking paper and bake for 20 minutes at a 200°C fan.
While the vegies are in the oven, mix the sour cream, worcestershiresauce, white wine, lemon juice and edamer cheese in the bowl into a fine paste and season with salt and pepper.
Once the sprouts get slightly black spots and the garlic cloves get browned, take the tray out of the oven.
Chop all the brussel sprouts into small chunks and add to the sour cream paste.
Peel the garlic and smach it with the side of your knife into a fine paste.and add to the bowl as well.
Now mix all the ingredients together into a nice chunky dip.
Place the dip into a small oven proof pot or a small tray and top with the parmesan cheese.
Bake the dip at 200° C fan for about 10 minutes. Enjoy!
Good to know
For next time: The dip is already very good in flavour but needs to be creamier. Maybe try more cheese in the dip itself. Maybe add milk. Try Bergkäse instead of Edamer
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