1 lb Brussels sprouts
3 cloves garlic, smashed, skin removed
1 large shallot, peeled and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tsp creamed horseradish
juice of 1/2 lemon
1 tsp each, salt and fresh cracked black pepper
1 cup shredded mozzarella or Monterey Jack cheese
1 cup shredded sharp cheddar, or an Italian blend
Preheat oven to 350F. Slice the Brussels sprouts thinly. Do this by holding onto the stem end and slicing from the top, discarding the stems. Set aside. Put the garlic, shallot, mayo, sour cream, horseradish, lemon juice, salt, and pepper into the bowl of a food processor. Pulse a few times, then process briefly until smooth. It will still have some texture. Add the cheeses and pulse to combine. You can process it longer for a smoother texture if you like. Fold the sprouts into the cheese mixture and spread into your skillet or other shallow baking dish. Bake for 40-45 minutes, until the dip is bubbling and just begining to turn golden around the edges. Make sure it's nice and hot in the center of your dish. Serve immediately with chips or grilled bread. Use fresh, not frozen, sprouts. Slice them thinly, discarding the stem end. Good cheese is a must, but feel free to play with the types of cheese you use, many different combinations will work well. Be sure to taste your dip before baking to adjust the flavors. Bake your dip in a shallow pan. This helps the dip cook evenly throughout, and it makes it easier to scoop and enjoy. The 10" cast iron skillet works well, and as a bonus it holds onto the heat. Tuck in some sprout leaves over the top of the dip for color and texture. Bake at 350F for a good 40-45 minutes. Don't be tempted to raise the dial, intense heat can cause the cheese to separate and get oily. But you do need to bake it long enough that the center gets nice and hot.