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Tittle : APPETIZER IDEA: STEAMED BRUSSELS SPROUTS WITH DILLY DIP
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APPETIZER IDEA: STEAMED BRUSSELS SPROUTS WITH DILLY DIP

 

Chilled steamed Brussel sprouts with fresh dill dip makes a perfect light appetizer for Thanksgiving or any other fall gathering. Give it a try!

One of my favorite Thanksgiving appetizers is a simple plate filled with fresh veggies and a bowl of creamy dill dip.

But do you know what tastes even better with dill dip than carrot and celery sticks? Chilled steamed Brussel sprouts with fresh dill dip!

It might seem a bit unusual to add steamed Brussels sprouts to a crudité platter, but they are really delicious served with a fresh dill dip or ranch dip.

In my family, the steamed Brussel sprouts are one of the first things to disappear from the appetizer table (along with the deviled eggs, of course).

Dilly dip can be made with dried dill, fresh dill or a combination of the two.

While the recipes floating around my family rely on dried dill and sometimes a packet of Hidden Valley Ranch, I like to add some fresh dill when it’s available.

Chopped Italian parsley is another great addition that adds a nice fresh flavor to the dip.

If you don’t have access to fresh herbs or you just want to make the dip with what you already have in the pantry, it tastes great even without the fresh dill and parsley.

Experiment and make it your own. Just don’t forget the steamed and chilled Brussels Sprouts!

I’ve included instructions in the recipe below for preparing the Brussels sprouts in a way that keeps them bright green and vibrant after cooking, which is important if you’re going to serve them to guests.

Overcooked, gray-green Brussels sprouts really don’t look very appetizing!

So tell me, does your family have a favorite Thanksgiving appetizer? Have you ever tried cold, cooked Brussels sprouts with a creamy dip?

INGREDIENTS

1 cup sour cream

1 cup mayonnaise

2 teaspoons dried dill weed

1 1/2 teaspoon Spike, Beau Monde, or other seasoned salt*

1/2 teaspoon onion powder

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped parsley

2 pounds fresh Brussels sprouts

INSTRUCTIONS

1.Make the dip:

2.Whisk together sour cream, mayonnaise, and all herbs and spices until well blended. Taste, and adjust seasonings if desired. Cover and store in refrigerator for at least one hour before serving.

3.Prepare the Brussels sprouts:

4.Trim off the stem ends of the Brussels sprouts and remove any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. The tiny ones can be left whole.

5.Fit a pot with a steamer insert then add water to just below the bottom of insert. Cover, and bring water to a boil. Add Brussels sprouts to steamer insert then cover and steam until bright green and just tender, about 7 to 8 minutes. Immediately transfer to a bowl of ice water, which will stop the cooking and keep the color vibrant. Drain well then pat dry with paper towels. Store in an airtight container in the refrigerator until ready to serve.

NOTES

*I used Spike Gourmet Natural Seasoning this time and it worked great, but in the past I have used Spice Islands Beau Monde Seasoning. You can also use just any seasoned salt you happen to have on hand.

If you would like to lighten up the dip, you can use light (not fat free) mayonnaise and sour cream. Another option is to use lowfat plain Greek-style yogurt in place of the sour cream.

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