Yields 6 to 8 servings
2 Cups cheese, cheddar white shredded
2 Cups cheese, Gruyere shredded
2 Tbls cornstarch
8 Ounce(wt)s cheese, cream regular
2 Cups milk, whole
2 Large shallots diced
7 Cloves garlic, fresh minced
2 Pounds brussels sprouts finely chopped
1 To taste cooking spray, vegetable oil
1 tsp nutmeg, fresh grated
1 To taste salt & pepper
1 Large bread, baguette
In a slow-cooker combine white cheddar, gruyère, and cornstarch. Mix until the cornstarch has evenly coated all of the cheese.
Add cream cheese, milk, shallots, and garlic. Stir until evenly mixed. Turn slow-cooker on low and allow the cheese to melt, about 30 minutes to 1 hour.
Cut each sprout in half, then finely slice. Place on a large cookie sheet, well spread out. Spray with cooking spray and a little salt. Heat oven to 425 degrees and roast for 10 to 15 minutes until starting to caramelize – do not over cook. Make sure to move them around once during cooking. Remove from oven and set aside until ready to add to the slow cooker.
Mix the cheese mixture and ensure that the cheese has fully melted and combined. Add the Brussels sprouts and mix in. Add nutmeg, salt and pepper.
Keep the slow-cooker on low for 20 to 30 minutes until the dip has completely married. Meanwhile, slice baguette, spray with oil and toast in 350-degree oven for 5 to 7 minutes.
Set slow-cooker to “keep warm” and serve with sliced and toasted baguette or crackers.