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Appetizer Idea: Steamed Brussels Sprouts with Dilly Dip

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? Steamed and chilled brussels sprouts! 

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 Brussels sprouts are one of the first things to disappear from the appetizer table (along with the deviled eggs, of course).

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com

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?

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com

Yields about 2 cups of dip

Steamed Brussels Sprouts with Dilly Dip

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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

Make the dip:

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.

Prepare the Brussels sprouts:

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.

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.

7.5
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Other Thanksgiving Appetizer Ideas:

Other Brussels Sprouts Recipes from my Fall Fest Friends:

Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
FN Dish: 7 Recipes That Will Make Literally Anyone a Brussels Sprout Believer

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com