1lb Brussel Sprouts
1/tbs Olive Oil
6 Thick Slices of Bacon ( cut in halves)
1/2c Plain Greek Yogurt
1c Monterey Jack Cheese Shredded (Divided)
1/2c Shredded Parmesan
2 Cloves of Garlic Minced
1tsp Smoked Paprika
1tsp Onion Powder
Preheat oven to 375 degrees
Clean Brussel Sprouts, cut ends off and cut in half. Place in a bowl.
Toss brussel sprouts with salt, pepper, and olive oil.
Place in the oven and bake for 15 minutes.
Flip Brussel sprouts and bake for an additional 10 minutes. (Be sure not to burn your bacon. If bacon is crisp, remove them from the pan and continue to bake the Brussel sprouts.)
While that is baking, in a separate bowl mix mayonnaise, greek yogurt, 1/2 of jack cheese, parmesan, garlic, and remaining spices.
Once Brussel sprouts and bacon are done baking, take out of the oven and cool.
Chop bacon and cut brussel sprouts into quarters.
Mix all ingredients and pour into an au gratin dish or an 8×8 baking dish.
Top with remaining Jack Cheese.
Bake for 10-15 minutes at 350 degrees, or until cheese has melted.
Serve while hot with sliced bread or tortilla chips.