Ingredients
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1 cup Heinz Real mayonnaise
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1/2 cup Breakstone's or KNUDSEN sour cream
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3/4 tsp garlic powder
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1/4 tsp crushed red pepper flakes
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1/2 cup KRAFT shredded Parmesan cheese, divided
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3 cups shaved Brussels sprouts
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5 slices Oscar Mayer fully cooked bacon, chopped
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2 green onions, sliced
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1 (8 oz) pkg KRAFT shredded low-moisture part-skim mozzarella cheese
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2 (11 oz) tubes refrigerated French bread dough, each cut into 16 slices
Steps
1
Preheat oven to 350ºF.
2
Mix mayonnaise, sour cream, dry seasonings and 1/3 cup Parmesan until blended.
3
Combine Brussels sprouts, bacon, onions and 1-1/2 cups mozzarella in large bowl. Add mayonnaise mixture; mix lightly.
4
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.
5
Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Serve dip with the bread.
