Party Flavors: Creamy Brussels Sprouts and Shallot Dip

The party food landscape has become increasingly homogeneous, with its ubiquitous bag of Doritos rather than homemade fudge or stuffed mushrooms. Columnist Erin Nyren would like to bring back the house parties of yore, in which everyone cooked or baked something to share.

Brussels sprouts can be a polarizing force among humans. Very few people I’ve ever met have been so-so about them – it’s either love or hate.

For most of my life, I’ve been a vocal member of the hate camp. When forced to eat them as a child, I wouldn’t breathe through my nose while I chewed to dull the earthy flavor. My 10-year-old self believed it worked. I’d shudder as I choked down the offending veggies.

Recently, however, I’ve been trying to broaden my vegetable horizons. I decided that, like with many vegetables, perhaps the key to Brussels sprouts was in the preparation. Brussels sprouts in a dip had to be a pretty safe bet since the flavor might be muted by the cheese and sour cream.

I already had most of the ingredients for this recipe – all I had to buy was the Brussels sprouts and cream cheese, both of which were readily available at Trader Joe’s.

Preparation was also very simple. I used a large knife to roughly chop the Brussels sprouts and shallots. While they roasted in the frying pan, I mixed all the other ingredients together in a plastic mixing bowl. My one mistake was I didn’t realize I’d be mixing the Brussels sprouts in the same bowl. As a result, I ended up dirtying an extra bowl since the creamy ingredients bowl was too small to accommodate the Brussels sprouts.

Make sure to chop the Brussels sprouts the size that you want to be eating because they don’t cook down very much. I quartered them and it worked out fine with tortilla chips.

After I mixed the Brussels sprouts and shallots with all the creamy ingredients, the Brussels-sprouts-to-other-ingredients ratio seemed a bit off to me because the creamy portion didn’t hold the vegetables together. To remedy this, I added more shredded mozzarella and sour cream. I don’t think this was an error because the dip still came out predominantly Brussels sprouts. I might have inadvertently chopped more of the sprouts than the recipe called for and consequently had to add more creamy ingredients. Just make sure to keep an eye on the ratio, and if it seems off, don’t be afraid to try and correct it.

Having a cast iron frying pan really comes in handy. I think it’d be possible to make the dip without one – just transfer the dip into an oven-safe pan to bake it. It’s very convenient to be able to make it all in one pan, though, and the frying pan makes for a very rustic serving dish.

I scooped the hot dip, which was right out of the oven, onto a chip. It shattered any prejudices I had against Brussels sprouts. Maybe their bitter flavor was simply disguised by all of the mozzarella, Parmesan and cream cheese, but this dip was quite possibly the best dip I’ve ever had. The flavor of the Brussels sprouts was actually complemented by the creamy cheese. If you’re a Brussels sprouts hater, don’t let their presence put you off.

The dip also keeps well, at least for a day. I covered the frying pan with aluminum foil and left it on the oven until the the next day. My roommates and I reheated the dip in smaller portions, inhaling it while watching the Oscars.

I do realize that chips and dip is precisely what this column is supposed to be advocating against. But there’s a difference between homemade chip dressing and some processed Tostitos queso that’s been sitting on a shelf for ages, loaded with preservatives.

– Erin Nyren

What’s the best food you’ve ever eaten at a party? Email Nyren at [email protected].