Creamy Brussels Sprouts Dip

I love a really great spinach and artichoke dip. Although it's been around for a long time, it's still delicious, and somewhat timeless. But when I saw this recipe for a hot dip featuring one of my favorite vegetables - the humble brussels sprout - I could barely contain my excitement. And eating it was even better than thinking about it or reading about it. Using the same basic "template" as the spinach artichoke dip, this dip is great with tortilla chips, slices of baguette, crackers, or eaten with a spoon. (No one will judge you.)

Start by combining the cream cheese and sour cream in a medium bowl.

Add the mozzarella and about 2/3 of the Parmesan,

salt and pepper to taste, and stir well.

Next, heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts

and stir. Cook for 3-4 minutes or until tender and slightly wilted

and then remove from the heat. Add Brussels sprouts mixture to the cream cheese/sour cream mixture in the large bowl and stir until well combined.

Spoon dip into a lightly greased baking dish and sprinkly with remaining Parmesan.

Bake for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

One year ago: Chicken Cordon Bleu Casserole
Two years ago: Ham and Asparagus Casserole
Three years ago: Bistro Mac and Cheese
Four years ago: Roasted Vegetable Pizza

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2.

Creamy Brussels Sprouts Dip

1 Tbsp. olive oil
2 1/2 cups Brussels sprouts, shredded or roughly chopped
3 green onions, sliced thinly
2 cloves garlic, minced
1/2 cup sour cream (light or regular)
4 ounces low fat cream cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese, divided


Heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from the heat.

In a separate large bowl mix together sour cream, cream cheese, mozzarella and about 2/3 of the Parmesan cheese, then salt and pepper to taste, and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.

Spoon dip into a lightly greased baking dish and sprinkle with remaining Parmesan. Bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

Recipe Source: Adapted from Minimalist Baker