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This hot Brussels Sprouts Dip is guaranteed to be your new favorite party dip. Shredded and sauteed brussels sprouts are folded into the creamy, cheesy dip before it’s baked to bubbly perfection. You won’t be able to get enough!
This Brussels Sprouts Dip is a strong contender for “best party dip of all time.” Not only is it as creamy and addictive as spinach artichoke dip, but it also features the magic of brussels sprouts; a healthy cruciferous vegetable with a ton of benefits that doesn’t overwhelm the dip with its slightly nutty and earthy flavors.
Just like most creamy dips, this brussels sprouts dip recipe begins with a cheesy and luscious base made from cream cheese and Greek yogurt. Sauteed garlic, onion, and brussels sprouts add a rich, savory flavor before grated parmesan and mozzarella come in and take the whole batch over the top. Bake it until it’s bubbly, then enjoy with plenty of potato chips and veggies for dipping!
- It’s a brussels sprouts recipe that everyone is guaranteed to love (even picky eaters). You get to reap the benefits of the sprouts while indulging in the creamy, cheesy goodness!
- The baked dip is a fantastic party snack or appetizer, and the leftovers are great, too! Put them to use on toast, salads, pasta, and more.
- It’s naturally vegetarian and gluten free.
Brussels sprouts - Shredding brussels sprouts is one of my favorite ways to prepare this healthy veggie. Not only are the shreds delicious in a savory salad, like my brown butter brussels sprouts salad, but they also cook even faster than when they’re kept whole (not that I don’t love whole fried brussels sprouts). You can shred brussels sprouts with a chef’s knife or mandoline, but the food processor keeps the process hands-off and mess-free.
Garlic and onion - These two work together to give the dip an irresistible savory baseline. Feel free to use shallots instead of onions for a more subtle onion flavor.
Greek yogurt - Stirring Greek yogurt into the creamy base of the dip thins the texture to make it more scoopable. It also adds a nice tangy flavor, as well as gut-friendly bacteria and protein. If you don’t have Greek yogurt, use plain regular yogurt, sour cream, or mayonnaise instead.
Cream cheese - This gives the dip a thick and creamy consistency, which is what you want in an epic chip dip.
Shredded cheese - I used a blend of freshly grated parmesan cheese and mozzarella.
Step 1: Make the base. Whisk the cream cheese, yogurt, mozzarella cheese, and some of the parmesan together in a bowl.
Step 2: Cook the veggies. Saute the onion in an oiled skillet until softened, then add the brussels sprouts and garlic. Cook until the sprouts are soft and tender.
Step 3: Mix. Pour the cooked veggie mix into the bowl with the creamy base and fold them together.
Step 4: Bake. Transfer the mixed dip to a prepared cast iron skillet. Bake for 15 minutes, then sprinkle the remaining parmesan on top. To finish, cook the dip under the broiler until the cheese melts.
Step 5: Garnish and serve. Garnish the baked brussels sprouts dip with sliced green onions, salt, and pepper. Serve it with chips and veggies, then dig in!
Tips and FAQS
- The easiest way to shred brussels sprouts is with a food processor. Simply pulse them a few times until they’re shredded into fine ribbons, and you’re done.
- Use an electric mixer when making the dip. It’s not only easier but will also leave you with a smoother dip.
- If you don’t have a cast iron skillet, bake the dip in another oven-safe skillet or a baking dish instead.
- Mix up the cheeses and use shredded cheddar, white cheddar, American, gruyère, provolone, or gouda instead of or in addition to the mozzarella and parmesan.
Make sure the cream cheese is softened before you get started. Take it out of the fridge and place it on the kitchen counter 30 minutes ahead of making this recipe. Soft cream cheese blends flawlessly into the dip and you don’t end up with small white chunks throughout.
What goes well with creamy brussels sprouts dip?
Serve it with all of your favorite dippable's, like potato chips, pita chips, crusty bread, tortilla chips, crisp veggies (carrots, celery, and broccoli), and crackers. Include lots of options so your guests have some variety to choose from at the party.
Put the leftovers to use, too. The dip is fantastic spread on crostini appetizers, on toast with avocado, roasted tomatoes, and/or poached eggs on top, and on sandwiches, like a grilled cheese or breakfast sandwich.
You can also try thinning the consistency with a splash of milk or cream before stirring the leftover dip into a bowl of cooked pasta for a creamy pasta sauce. It’s also delicious poured over a leafy green salad and grain bowls!
What else can you add to the dip?
You can add a few more veggies or seasonings here to find your perfect flavor. Use these ideas to customize the recipe:
- Fold cooked spinach and/or artichoke hearts into the dip.
- Take the time to caramelize the onions for a deeper, almost sweet flavor.
- Add a sprinkle of red pepper flakes for some heat.
- Add bulk by stirring in cooked and diced bacon, Italian sausage, tempeh bacon, or prosciutto.
Can you make this in a slow cooker?
I haven’t tested this recipe in a slow cooker but it could be done. Once it’s mixed in a bowl, transfer the brussels sprouts dip to a slow cooker. Cook on HIGH for 2 to 3 hours, stirring occasionally. Sprinkle the remaining parmesan on top during the last 15 minutes, wait for it to melt, then enjoy!
Can you use frozen brussels sprouts?
You can make this dip with frozen brussels sprouts but it’s best to let them thaw completely so they’re easier to shred. Once they’re defrosted, pat the sprouts dry with paper towels, then shred and cook as normal.
Refrigerator: Store the leftover brussels sprouts dip in an airtight container in the fridge for 4 to 5 days.
Reheat: You can eat the leftovers right from the fridge or reheat them in a baking dish in a 350ºF oven until warmed through.
More creamy dips to try
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Brussels Sprouts Dip
- Preheat the oven to 400°.
- Place brussels sprouts in your food processor and pulse until they're shredded to your liking; set aside
- Next, whisk the cream cheese, yogurt, mozzarella cheese, and 1 cup of the parmesan together with an electric mixer in a large bowl; set aside.
- Heat 2 tablespoon olive oil in a cast iron skillet over medium heat, then add the onion and saute for 2 minutes. Then, add the brussels sprouts and garlic, along with a pinch of salt, turn the heat up to medium-high and saute until the sprouts have softened, 5-7 minutes, adding more oil as needed.
- Pour the sprouts mixture into the bowl with the yogurt and fold them together. Spray your cast iron with a little nonstick spray, then scoop the brussels sprouts mixture back into the skillet. Place the whole skillet in the oven and bake for 15 minutes. Remove the skillet, sprinkle with the remaining parmesan, then broil for 2-4 minutes or until the cheese is bubbling.
- Remove from the oven, sprinkle with green onion, salt and pepper to taste. Serve with chips or veggies and enjoy!