2 cans (11 oz. each) refrigerated French bread dough
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Let's Make It
Heat oven to 350ºF.
Mix aioli, sour cream, crushed pepper and 1/3 cup Parmesan until blended.
Combine Brussels sprouts, 1-1/2 cups mozzarella, bacon and onions in large bowl. Add aioli mixture; mix well.
Cut each loaf of bread dough into 16 slices. Stand dough slices in 2 concentric rings around sides of 13x9-inch pan sprayed with cooking spray. Spoon Brussels sprouts dip into center of pan; spread to edges of dough. Sprinkle remaining mozzarella over dip, then sprinkle remaining Parmesan over dough.
Bake 30 to 35 min. or until bread is golden brown and dip is heated through.
Serve dip with the bread.
Look for shaved Brussels sprouts in the produce department of larger grocery stores. If you can't find them, you can instead use a mandolin slice or chef's knife to cut trimmed fresh Brussels sprouts into thin slices before using as directed.
For a change of pace, you can instead prepare this fun dip in a 12-inch cast-iron skillet or shallow baking dish. If using the glass baking dish, reduce the oven temperature to 325ºF.
For less garlic flavor, prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 Tbsp. dip and 1 bread slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.