xiaoxl/recipe_data huggingface dataset:
Dijon Dill Sauce


Ingredients:
sour cream, Dijon mustard, sugar, fresh dill, fresh chives

Directions:
In a small bowl combine all ingredients until well blended., Cover with plastic wrap and chill.
Cheesy Scalloped Potatoes


Ingredients:
potatoes, white flour, onion, celery leaves, parsley flakes, butter, salt, pepper, milk, cheddar cheese

Directions:
Put flour, onion, celery leaves, parsley, butter, salt, pepper and milk into blender. Mix on high about 2 minutes.
Arrange potatoe slices in buttered 2 quart baking dish.
Pour onion mixture over potatoes; sprinkle with grated cheese.
Bake in 350 degree oven 1 hour. Uncovered.
* can be frozen and reheated *.
I always make two at a time and stash one in the freezer.
Dry Ranch Style Seasoning for Dip or Dressing
Category: side-dish
By BEC

A dry ranch-style seasoning mix which can be combined with either mayonnaise and buttermilk (for a dressing) or mixed with sour cream, and served as a dip.

Ingredients:
1 teaspoon dried parsley
¾ teaspoon ground black pepper
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon dried thyme

Directions:
In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme. Use as a substitute for Ranch Dressing Mix.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 1 tablespoon

Calories: 2.8
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 153.5 mg
Dairy-Free Scalloped Potatoes
Category: side-dish
By A Happy Harvest

These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!

Ingredients:
cooking spray
12  potatoes, peeled and thinly sliced
2  onions, thinly sliced
salt and ground black pepper to taste
⅓ cup non-dairy butter
⅓ cup all-purpose flour
3 cups vegetable broth
1 pinch paprika, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray. Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper. Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top. Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 9x13-inch baking dishes

Calories: 183.5
Fat: 4 g
Saturated fat: 1.1 g
Carbohydrates: 33.5 g
Sugars: 3 g
Dietary fiber: 4.3 g
Protein: 4 g
Sodium: 143.9 mg
Trail Mix Wild Rice Stuffing


Ingredients:
onion, celery ribs, wild rice, lemon

Directions:
Heat the oil in a large skillet over medium heat. Add the onion and celery, season with salt and pepper, and cook, stirring occasionally, until just tender, about 5 minutes. Stir in the rices and 1/4 cup water until the water evaporates and the rices are heated through, about 3 minutes.
Transfer to a large bowl and stir in the lemon zest and juice and mustard. Let cool slightly, then stir in the trail mix and season to taste with salt and pepper.
Tippys Amazing Broiled Haddock


Ingredients:
haddock fillet, unsalted butter, lemon juice, pepper, salt

Directions:
"rinse fillets and sprinkle both sides with salt and pepper. place fillets skin side down on well greased broiler pan. top fillets with pats of butter. broil at 500 for approx 10 minutes. baste once and turn around 5 minutes into cooking time. serve with lemon wedges. enjoy!"
Meatball Tortellini Stew


Ingredients:
frozen chopped spinach, egg, salt, pepper, onion, beef broth, tomatoes, kidney beans, garbanzo beans, dried oregano leaves, dried basil leaves, carrot, celery

Directions:
Combine the beef, spinach (very well drained], bread crumbs, egg, salt and pepper.
Shape into 1-inch balls.
Heat oil in Dutch oven; add meatballs.
Brown on all sides, rolling them around.
Remove and reserve.
Add the onion to the pot.
Cook, stirring until soft.
Stir in the broth, tomatoes, with their liquid (break up with spoon], beans, oregano and basil.
Cover, simmer for 10 minutes.
Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
Add tortellini. and simmer for 5 minutes.
Return meatballs to the stew and simmer for 10 minutes.
Serve steaming hot with Parmesan cheese on top.
Ham, Pumpkin and Pea Risotto


Ingredients:
pumpkin, olive oil, garlic clove, red onion, arborio rice, white wine, lean ham, fresh parsley, sage leaves, fresh ground black pepper, parmesan cheese

Directions:
Pre-heat oven to 180c.
Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok]. Add the garlic and onion and cook for 2-3 minutes, until soft.  Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente].
Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
Stir through the grated parmesan cheese and serve.
Jack's Bread Pudding


Ingredients:
milk, eggs, sugar, salt, butter, vanilla extract, nutmeg, cinnamon, baking powder

Directions:
Coat a 8"X 12" casserole dish  with butter.  Pull bread into 3/4" pieces & set aside.  Beat the eggs in a large bowl.  Add the sugar & salt to the  milk & stir well to dissolve the sugar.( Can add optional 1 tsp Almond Extract in addition to the Vanilla]  Add all of ingredients, except the bread, to the eggs & mix well.  Now add the bread & mix well so all the bread is soaked.  Add to casserole dish & sprinkle top lightly with ground Nutmeg.  Bake @ 350' oven for 45 minutes.
watch for Sauce.
Balsamic Glazed Broccoli


Ingredients:
Dijon mustard, dried thyme, garlic clove, broccoli, red bell pepper, mushrooms, walnuts

Directions:
Place vinegar in a small pan and boil over medium heat until it is syrup-like and reduced by half, about 3 minutes. Pour vinegar into a large bowl and whisk in mustard and thyme and set sauce aside.
Prepare garlic, broccoli, pepper and mushrooms.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add garlic, broccoli, pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking until broccoli is tender crisp.
Mix in reserved sauce. Sprinkle with walnuts.
Herbed Brown Rice


Ingredients:
olive oil, onion, long grain brown rice, garlic cloves, chicken broth, dried basil, dried parsley, dried chives, black pepper, salt

Directions:
Preheat oven to 350 degrees.  Heat oil in a 3-quart, ovenproof, saucepan over medium heat.  Add onion & saute, stirring frequently, for 5 minutes.  Add the rice; cook, stirring for 2 minutes.  Stir  in remaining ingredients.
Cover & transfer to the oven.  Bake 40 minutes or until rice is tender.
Bar-B-Q Baked Beans
Category: side-dish
By SHARONHOWARD

I have been serving this recipe to my extended family every Christmas, Thanksgiving and Easter for over 20 years. It is always a big hit but I have never told the children that there are lima beans in it! This is especially good with a baked ham or spareribs, and is easily doubled. Enjoy!

Ingredients:
1 (15 ounce) can kidney beans, drained  (Optional)
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon. Bake 1 hour in the preheated oven, until thick and bubbly.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 14 servings

Calories: 165.8
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 27 g
Sugars: 6.2 g
Dietary fiber: 5.4 g
Protein: 7.3 g
Cholesterol: 4.8 mg
Sodium: 403.2 mg
Vegetable Tuna Pasta


Ingredients:
tuna, mushrooms, asparagus, diced tomatoes, angel hair pasta, garlic cloves, olive oil, red sweet bell pepper, fresh basil, chives

Directions:
Let angel hair pasta cool slightly, after being cooked.
In a large, heavy duty frying pan, heat olive oil on medium high heat. Saute onion for five minutes, or until translucent, and then add garlic for another three minutes. Be careful not to burn the garlic.
Add all the vegetables and saute for another 5 minutes. At this point, add the pasta to the frying pan, and saute until angel hair pasta has warmed up again. Be sure to mix the ingredients well, while sauteeing.
Gently place the pasta mixture in a medium sized bowl, and let cool completely. Once cool, add the tuna fish, and mix well. Garnish with basil leaves, and chives.
Apple Celery Salad


Ingredients:
low-fat plain yogurt, lemon juice, liquid honey, ground cinnamon, apples, celery, walnuts, romaine lettuce leaves

Directions:
Dressing: Combine the first 4 ingredients in a large bowl., Add next 3 ingredients. Stir until coated., Place 1 large lettuce leaf on each plate. Spoon apple mixture onto each.
Chocolate Raspberry Truffle Bars


Ingredients:
unsalted butter, unsalted butter, sugar, eggs, flour, raspberries

Directions:
Preheat oven to 350 degrees.
Butter and flour a 9-inch square baking pan.
Melt half of the chocolate in the microwave with the 2 sticks butter. Stir to combine, set aside.
In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute.
Gradually whisk in the melted chocolate, then the flour.
Using a spatula, scrap the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes.
Let cool on a rack.
Melt the remaining chocolate and 1 1/2 tablespoons butter in the microwave.  Stir to combine.
Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top.
Refrigerate to partially set the glaze, about 30 minutes.
While the chocolate is still tacky, scatter the raspberries in a single layer on top, the n refrigerate for 10 more minutes to set the glaze completely.
Cut the cake into 3 inch squares.
Pisto


Ingredients:
onion, garlic cloves, olive oil, tomatoes, zucchini, eggplant, green pepper, ham, dry sherry, dried basil, salt, pepper

Directions:
In a large skillet cook onion and garlic in hot oil till tender but not brown.  Be careful not to burn them.
Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
Cover and cook 5 minutes or till eggplant and zucchini are tender.
If desired, stir egg into mixture or poach eggs on top.
Beef Soft Tacos


Ingredients:
ground beef, flour, salt, paprika, chili powder, garlic powder, onion powder, water, tortillas, lettuce, cheese, sour cream, tomatoes

Directions:
In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
Heat skillet to med/low heat.
Add beef mixture and water to the pan.
Brown the beef, breaking it up as it cooks.
Heat the tortillas in the microwave, wrapped in damp paper towels.
Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
Fresh Marinated Vegetable Salad


Ingredients:
zucchini, green pepper, tomatoes, cucumber, broccoli floret, canola oil, white vinegar, dried basil, sugar, pepper

Directions:
Mix together marinade ingredients., Chop vegetables in a small dice. I like little squares., Pour over vegetables., Stir until vegetables are well covered., Marinate overnight.  Stir or shake a couple of times.
Easy Tamale Casserole
Category: world-cuisine
By Gwendelyn Robinson Grizzle

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Ingredients:
1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1  egg, lightly beaten
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat. Stir pinto beans and crushed tomatoes into the beef mixture. Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 515.2
Fat: 21 g
Saturated fat: 8.9 g
Carbohydrates: 56.5 g
Sugars: 6.8 g
Dietary fiber: 9 g
Protein: 27.9 g
Cholesterol: 98.6 mg
Sodium: 1402.5 mg
Steamed Cockles


Ingredients:
shallot, lemongrass

Directions:
Clean the cockles and put it in a pot.
Add in sliced shallot and a stalk of crushed lemongrass.
Put the pot on the stove and heat it till all cockles are cooked (when the shells open].
Remove from the heat.
Serve.
Angel's Chunky Chicken Salad
Category: salad
By Angel

I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.

Ingredients:
1  cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
½  onion, finely diced
2  dill pickles, chopped
¼ teaspoon garlic powder
salt and pepper to taste

Directions:
Combine the chicken, celery, mayonnaise, onion and pickle; mix well. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 280.1
Fat: 20.7 g
Saturated fat: 3.7 g
Carbohydrates: 7.3 g
Sugars: 2.9 g
Dietary fiber: 1.8 g
Protein: 16.3 g
Cholesterol: 49.1 mg
Sodium: 1018.2 mg
A Diner Breakfast


Ingredients:
baking potatoes, yellow onion, kosher salt, fresh ground black pepper, canola oil, unsalted butter, eggs, sour cream, fresh chives

Directions:
Make hash browns--using a food processor or stand mixer fitted with the shredding attachment or the large holes of a box shredder-grated, shred the unpeeled potatoes.
A handful at a time, squeeze the potatoes to remove as much moisture as possible and place in a large bowl.
Add the onion, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.
In a frying pan, preferably cast-iron, heat 2 tablespoons oil over med-high heat until it shimmers.
Add the potato mixture and spread it into a thick cake.
Decrease heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
Using a large, wide metal spatula, transfer the potatoes to a plate.
Add the remaining oil to the pan and heat.
Flip the potatoes back into the pan, browned side up.
Continue cooking, uncovered, until golden brown and crisp on the other side, about 6 minutes more.
Meanwhile, preheat the broiler.
Season the steaks with salt and pepper.
Place the steaks on the broiler pan and broil, turning after 2 minutes, until the steaks are browned on the outside and medium-rare, about 4 minutes total, or until done to your liking.
Transfer to a platter and tent with aluminum foil; turn off the broiler.
Transfer the potatoes to a baking sheet and keep warm in the turned-off oven.
Wipe out the frying pan with paper towels.
Return the pan to medium heat, add the butter and heat until foamy.
One at a time, crack the eggs into the pan.
Season with salt and pepper, cover, decrease heat to med-low, and cook until the whites are set, about 2 minutes, for sunny-side up eggs; or carefully flip the eggs and cook to the desired doneness.
Meanwhile, toast the bread.
To serve, divide the hash browns, steaks, and eggs evenly among 4 plates.
Top the hash browns with sour cream and a sprinkle of chives.
Serve with the toast.
Argentine-Style Stuffed Flank Steak


Ingredients:
red wine vinegar, paprika, tomato paste, garlic cloves, olive oil, prosciutto, spinach, carrot, yellow onion, red bell pepper, fresh basil leaf, pecorino romano cheese, dried thyme, white wine, marsala, Worcestershire sauce

Directions:
Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side.  Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
Preheat the oven to 350°F
Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil.  Stir to form a thick paste.  Smear the paste on the open side of the steak, reserving 1 Tb.
Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
Roll the meat from the long end into a tight cylinder and tie with kitchen string.  Turn it seam side down and rub with 1 Tb of the olive oil.
Sprinkle with salt and pepper and the remaining 1 tsp thyme.
In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil.  Add the meat and brown on all sides, about 5 minutes.
Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking.  Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
Transfer to a board and tent loosely with aluminum foil.
Add the marsala to the roasting pan and place over high heat.  Scrape up any browned bits from the bottom of the pan.  Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes.  Strain the sauce through a fine-mesh sieve.
To serve, remove the string from the meat and slice it thickly into rounds.  Transfer to individual plates and ladle the sauce over.
Bacon Wrapped Cherries
Category: meat-and-poultry
By Aaron Jones

This is one of my favorite appetizers. I say it serves 18 people, but if no one stops me, I will eat the whole batch myself and start making more.

Ingredients:
36  maraschino cherries, stemmed, drained and juice reserved
18 slices bacon slices, halved
36  toothpicks

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Wrap each cherry with a bacon half, secure with toothpick and arrange on baking sheet. Drizzle reserved cherry juice over wrapped cherries. Broil in preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 18 servings

Calories: 65.4
Fat: 3.9 g
Saturated fat: 1.3 g
Carbohydrates: 4.1 g
Dietary fiber: 0.1 g
Protein: 3.4 g
Cholesterol: 10.1 mg
Sodium: 213.2 mg
Studded Spiral Cinnamon Brioche


Ingredients:
whole wheat bread flour, all-purpose flour, powdered milk, salt, instant yeast, vanilla, orange flower water, eggs, butter, Scented Cinnamon-Honey Butter, dried cranberries, pecans, honey, semolina

Directions:
In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.
Add the sourdough starter and flavourings, mixing well.
Add the eggs, one at a time, mixing in well.
Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
Cover and let rise until puffy, about 1 ½ hours.
Filling and Assembly:
Line a greased 10” springform pan with parchment and dust the bottom with semolina flour.
Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
Meanwhile, combine craisins, pecans, honey and egg white.
Sprinkle the surface of the dough with the filling mixture.
Beginning with a long edge, roll the dough into a log.
Spiral the log into pan or other deep, round pan, tucking the end into the middle.
Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
Heat the oven to 350°F.
Brush the risen loaf with the egg wash.
Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly.
Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.
Sour Milk Griddlecakes


Ingredients:
flour, baking soda, salt, sugar, eggs, buttermilk, butter

Directions:
Sift dry ingredients together.
Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
Drop from a spoon onto a hot, greased griddle and brown on both sides.
Edamame Bean Salad
Category: salad
By Amber Matus

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Ingredients:
1 (16 ounce) package frozen corn
1  sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Directions:
Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 servings

Calories: 163.9
Fat: 3.4 g
Saturated fat: 0.4 g
Carbohydrates: 26.1 g
Sugars: 2.6 g
Dietary fiber: 6.4 g
Protein: 9.9 g
Sodium: 462.4 mg
CREAMY BRUSSELS SPROUTS DIP


Ingredients:
fresh Brussels sprouts, green onions, olive oil, part-skim mozzarella cheese, fresh parmesan cheese, light mayonnaise, garlic cloves, fresh lemon juice

Directions:
Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker.
Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes.
Grate both cheeses with the Microplane® Adjustable Coarse Grater.
Place the cheese and the remaining ingredients in a large bowl and mix well.
Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4–6 minutes, or until the dip is hot and bubbly.
Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.