Bacon-wrapped sprouts with blue cheese dip
Prep time: 30 minsTotal time: 
Bacon-wrapped sprouts with blue cheese dip
These are the perfect party snack to pass round with drinks. Prep the skewers and dip a few hours ahead, then chill. Roast the bacon-wrapped sprouts to serve
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 75g soured cream
- 75g creamy blue cheese (eg dolcelatte)
- black pepper
- 1 tbsp chives
- 28 brussels sprouts (about 350-450g, depending on size)
- 14 smoked streaky bacon rashers (1 x 300g pack)
- 2 tsp olive oil
- small pinch of salt
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7 and soak 28 cocktail sticks in water.
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Put the soured cream and blue cheese in a small food processor, season with black pepper and blitz until just combined (or mash together with a fork). Snip the chives and stir most of them through the dip. Sprinkle the rest on top, then set aside in the fridge.
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Trim the brussels sprouts, removing any tougher outer leaves. Blanch the sprouts in salted boiling water for 3 minutes, then drain and plunge into a bowl of iced water. Cut the bacon rashers in half. Drain the cooled sprouts well and toss with 2 teaspoons of olive oil and a small pinch of salt. Wrap each sprout in a half rasher and secure with a cocktail stick. Arrange on a large, lined baking tray, then roast for 25-30 minutes, until the bacon is crisp and golden. Serve with the blue cheese dip.
