BRUSSEL SPROUT AND BACON CHEDDAR DIP
1 pound bacon
1 pound Brussel sprouts
½ teaspoon salt
¼ teaspoon black pepper
4 ounce cream cheese, softened
1 ½ cups Hellmann’s Best Light Mayonnaise
1 cup sour cream
½ cup grated Parmesan
2 cups shredded Vermont sharp cheddar cheese
2 scallions chopped
1 bag tortilla or pita chips
Preheat oven to 425 degrees.
Lay bacon in a single layer on a foil-lined baking sheet with sides. Cook for 12-15 minutes until crisp. Remove bacon to a plate lined with paper towels. Do not discard the bacon grease.
While the bacon is cooking, cut off the root end of each sprout and then cut them in half (or quarters if they are large). Place the sprouts on the baking sheet with the bacon grease. Season with salt and pepper and toss with your hands so the sprouts are all evenly coated. Place in the oven and bake for 10-15 minutes until the Brussel sprouts are tender, browned, and some of the leaves are crisp. Toss one more time and place back in the oven for another 5 minutes.
Remove and place in a large bowl. Chop the bacon into small pieces and add to the bowl along with cream cheese, mayo, sour cream, parmesan, and cheddar. Mix all to combine.
Reduce the oven heat to 375 and bake for 20 minutes until hot and bubbly. Garnish with scallions and serve with chips.