1 ounce blue cheese, crumbled (1/4 cup)

1/4 cup sour cream

1/4 cup mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Line a rimmed baking sheet with parchment paper or aluminum foil.

2. Trim the bottom of 16 Brussels sprouts. Lay 1 bacon slice flat on a work surface. Place 1 Brussels sprout on the wider end of the bacon and roll up tightly. Arrange seam-side down on the baking sheet. Repeat with the remaining Brussels sprouts and bacon slices.

3. Bake until the bacon is brown and the Brussels sprouts are knife tender, 30 to 35 minutes. Meanwhile, finely chop 1 garlic clove, squeeze the juice from 1/2 lemon to get 1 tablespoon, and place both in a small bowl. Crumble 1 ounce blue cheese (about 1/4 cup) and add to the bowl. Stir in 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. Use tongs to transfer the Brussels sprouts to a double layer of paper towels to absorb any excess fat. Season with freshly ground black pepper and serve with the blue cheese dipping sauce.

Recipe notes: The Brussels sprouts can be wrapped in bacon and refrigerated up to three days in advance. Refrigerate leftovers in an airtight container for up to four days.

Ingredient variation: Choose low- or no-sugar added bacon if following a low-carb or ketogenic diet.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)