Appetizer Idea: Steamed Brussels Sprouts with Dilly Dip

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).

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?

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
Read the whole recipe on Pinch My Salt