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 Montery Jack cheese
1 cup shredded sharp cheddar, or an Italian blend
Preheat oven to 350F. Slice the Brussels sprouts thinly. I 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 beginning 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.