Roasted Brussell Sprout and Artichoke Garden Dip. In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic, then season generously with salt and pepper. Once done, remove from the oven, cool and chop coarsely for dip. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed.
Roasted Brussels Sprouts with Salt and Pepper Cashew Dip. Ditch the chips in favor of this low-carb (and super delicious) alternative. Make Roasted Brussels Sprouts Dip Ahead. You can cook Roasted Brussell Sprout and Artichoke Garden Dip using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients of Roasted Brussell Sprout and Artichoke Garden Dip
- You need 24 oz of brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half.
- It’s 1 of 14 oz can artichoke hearts-chopped.
- It’s 4 of green onions, chopped.
- It’s 1 large of shallot, chopped.
- You need 2 clove of garlic, minced.
- You need 1 1/2 tbsp of olive oil.
- It’s 1/3 cup of buttermilk.
- It’s 4 oz of neufchatel cheese (or regular cream cheese) (1/2 pkg).
- You need 1/2 cup of plain greek yogurt.
- You need 1 1/2 cup of shredded mozerella cheese.
- You need 1 tbsp of chopped fresh rosemary, plus 1 tsp for topping.
- Prepare 5 tbsp of balsamic vinegar.
- You need 1 tsp of sea salt.
- Prepare 1 tsp of coarsely cracked black pepper.
The best and easiest way to make this ahead it to fully prepare the recipe up to the point of baking. It will be fine in the refrigerator up to a day before baking. Brussels sprouts and artichokes – two of our favorite vegetables that are becoming staples in everyone's kitchen. From salads to pizzas to simply roasted these recipes give you new ideas for serving.
Roasted Brussell Sprout and Artichoke Garden Dip step by step
- Preheat oven to 400°..
- If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half..
- Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well..
- Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned..
- Once done, remove from the oven, cool and chop coarsely for dip..
- In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside..
- In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture..
- Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly..
- Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary..
- Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice..
In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic. Season generously with salt and pepper. Transfer mixture to cast-iron skillet or baking dish and sprinkle with remaining Parmesan. We love Cheesy Brussels Sprout Dip, it's our new hot appetizer obsession. If you love my spinach artichoke dip, my Vidalia onion dip, or any baked dip for that matter, this one needs to be on your menu this season.
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