1
tablespoon spicy brown or spicy stone-ground mustard
2
teaspoons fresh lemon juice
1/4
cup finely chopped red bell pepper
multigrain sea salt sweet potato chips, if desired
Assorted raw vegetables, if desired
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Steps
1
Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
2
Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
3
In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
4
Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.
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To make dip ahead: Prepare dip; cover and refrigerate, unbaked, up to 24 hours. Baking time may be a few minutes longer if dip is refrigerated.
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