Makes 4 cups


  • 3 slices thick–cut bacon, finely chopped
  • 1 garlic clove, minced
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 Tbsp. olive oil, divided
  • 1¼ tsp. salt, divided
  • 1½ cups whole–milk ricotta cheese
  • ½ cup plus 2 Tbsp. grated Parmesan
  • 3 scallions, thinly–sliced
  • 1 tsp. finely grated lemon zest
  • 2½ Tbsp. lemon juice
  • 1/2 tsp. ground black pepper
  • Toasted baguette slices, chips or crackers, for serving


    Active time: 20 minutes
    Total time: 35 minutes

    Position rack in lower third of oven. Place a rimmed baking sheet on rack and preheat oven to 500°. Lightly oil a broiler-safe shallow 4–cup baking dish.

    In a large skillet, cook bacon over medium heat until browned, about 8 minutes. Add garlic and cook, stirring constantly about 1 minute. Transfer to a paper towel–lined plate.

    Using a food processor fitted with a slicing disk, slice Brussels sprouts. Transfer to a medium bowl; toss with 2 Tbsp. olive oil, ¼ tsp. salt and black pepper. Remove baking sheet from oven and add sprouts in an even layer. Roast 13 to 15 minutes, until some sprouts are darkly charred, stirring 4 to 5 minutes. Let cool on baking sheet.

    Preheat broiler. In a medium bowl, combine whole–milk ricotta, ½ cup of grated Parmesan, scallions, lemon zest, lemon juice, reserved bacon mixture, 2 Tbsp. olive oil, 1 tsp. salt and black pepper. Stir until combined. Add sprouts and mix well. Salt and pepper to taste. Transfer dip to prepared baking dish and spread in an even layer. Sprinkle with 2 Tbsp. grated Parmesan and broil until browned on top, about 5 minutes. Serve hot with toasted baguette slices, chips or crackers.

    Next Story