mini brussel sprout & spinach dip bread bowls

I may never go for another dip again.

And I’m not talkin’ about a dippy-dip into a backyard pop-up plastic kiddie pool, oh no. That statement above is a sans water kind of dip.

The dip I’m talking about is this Mini Brussel Sprout & Spinach Dip Bread Bowl. Usually the holidays are full of every kind of dip under the sun whether hot, cold, cheesy, or non-cheesy. If I went to a holiday party with eighteen different kinds of dips on a table, I would have to sample each one because once I start dipping I never stop.

But! I think I found a sweet spot to keep me from over indulging and skinny dipping into all of those dips with these Mini Brussel Sprout & Spinach Dip Bread Bowls. First, it comes individually portioned which means it takes the guessing game out of how much you actually consumed. #winning Second, the bowls create a steady dipping surface. No more dip running off your appetizer plate onto Pinterest approved outfit. Yippee!

My excitement doesn’t stop there, my friends. Brussel sprouts, spinach, Parmesan, and mozzarella stirred together make for a killer dip combo. And let’s be honest twice the veggies means you can have double the amount, right? I may just make a few dozen batches of these, pour myself a glass of bourbon, setup a plastic kiddie swimming pool in the living room, and say, “Ho,Ho, Ho, Ho.”

Print Recipe

Mini Brussel Sprout & Spinach Dip Bread Bowls

Yield: Makes about 6 bowls

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

6 brioche rolls
2 tablespoons olive oil
1/2 cup yellow onion, diced
1 1/2 cups brussel sprouts, shredded
2 cups spinach
1/3 mayo
1/3 sour cream
1/2 cup Parmesan ( + more for garnish)
1/2 cup Mozzarella
salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

In a large skillet preheated to medium-high heat, add the olive oil, onion, salt and pepper. Saute for about two to three minutes or until the onions have softened. Next, add the brussel sprouts and spinach. Continue to cook until the spinach has wilted and the brussel sprouts have been browned about seven minutes. Remove skillet from heat to cool slightly.

In a large bowl, combine mayo, sour cream, Parmesan, mozzarella, salt and pepper. Next, add the brussel and spinach mixture to the mayo. To make the bread bowls, slice the tops off the rolls about 1/4 the way down. Using a pairing knife, cut a circle about an inch or so down creating a hole to place the dip mixture. Remove the excess bread. Fill the holes with the dip mixture and then place rolls on a baking sheet and sprinkle tops with Parmesan cheese. Bake for about 10 minutes or until heated through and golden brown. Serve immediately.

All images and text ©Lauren Grier for The Curious Plate