RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2786
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| Recipe Name: |
Slow Cooker Cheesy Brussels Sprout Dip |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2016-03-10
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups milk, whole
1 Large bread, baguette
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Directions:
In a slow-cooker combine white cheddar, gruyère, and cornstarch. Mix until the cornstarch has evenly coated all of the cheese.
Add cream cheese, milk, shallots, and garlic. Stir until evenly mixed. Turn slow-cooker on low and allow the cheese to melt, about 30 minutes to 1 hour.
Finely chop two pounds of Brussels sprouts. A microplane also works well for this.
Mix the cheese mixture and ensure that the cheese has fully melted and combined. Add the Brussels sprouts and mix in. Add nutmeg.
Keep the slow-cooker on low for 20 to 30 minutes or until Brussels sprouts have reached desired doneness.
Set slow-cooker to “keep warm” and serve with sliced and toasted baguette or crackers. |
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| Nutrition per Serving: |
| Calories: |
426 |
Total Carbs: |
29.7 |
Net Carbs: |
24.4 |
| Cholesterol: |
89.2 |
Fat: |
27.8 |
Protein: |
19.77 |
| Fiber: |
5.22 |
Sodium: |
187.58 |
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