Step 1

Preheat oven to 350F

Step 2

Slice the Brussels sprouts thinly. I do this by holding onto the stem end and slicing from the top, discarding the stems. Set aside.

Step 3

Put the garlic, shallot, mayo, sour cream, horseradish, lemon juice, salt, and pepper into the bowl of a food processor. Pulse a few times, then process briefly until smooth. It will still have some texture.

Step 4

Add the cheeses and pulse to combine. You can process it longer for a smoother texture if you like.

Step 5

Fold the sprouts into the cheese mixture and spread into your skillet or other shallow baking dish.

Step 6

Bake for 40-45 minutes, until the dip is bubbling and just begining to turn golden around the edges. Make sure it's nice and hot in the center of your dish.

Step 7

Serve immediately with chips or grilled bread.