Cheesy brussels sprouts dip filled with roasted sprouts, cream cheese, parmesan cheese, and made lighter by using Greek yogurt!
Wowwwwweeeeeee what a weekend! I hope yours was good because mine was fan-freaking-tastic, and that’s not sarcasm. I’m currently typing this while driving to DC jamming out to ‘sugar how you get so fly’, so pardon the randomness.
Long time readers know that Miguel gets together with his friends—either in DC or in Pittsburgh—every time there’s a semi big boxing fight. This weekend his friends drove up to Pittsburgh and we threw a little get together and, even though I care very little about the fight itself, getting to hang out with people is always a good time. Though I had a ton of fun and so did Miguel, I gotta say Layla was probably the biggest partier of us all. I’m half joking…. she stayed up until 3 with us and barely slept at all! I was quite impressed. Truthfully, she just loves all social situations, so parties and get togethers are kind of her jam.
So yes, the fight/seeing Miguel’s friends were the highlight of my weekend, and now we’ll be in the DC area for the week to celebrate Thanksgiving with his family. I haven’t been there in for-e-ver, so I’m excited to visit with everyone.
But, back to the party—why do people go to parties? To socialize, yes, and for the free booze of course. But MOSTLY for the food, right? I think yes. In my head I had planned to make three different dishes but my day did not pan out the way I had planned and I only got around to making this dip instead. Luckily, one of MIguel’s friends (hi Zeke!) made a ton of dip and my mom made chocolate chip cookies, so we were good.
But why sprouts dip, you ask? Because I bought them for a different recipe but needed to make an appetizer and I knew we were going to be gone this whole week so I wanted to use them up.
This dip IS: creamy, cheesy, lightened up, filled with crispy roasted sprouts, really delicious with tortilla chips, extra delicious when broiled on high for 5 minutes so the cheese becomes melt-y
This dip is NOT: thaaaaaaaat healthy
….just being honest. I subbed Greek yogurt for some of the sour cream, but other than that it’s filed with cream cheese and parmesan cheese. So basically it’s the perfect party appetizer. Plus, you don’t want to be THAT person bringing celery to a party. What fun is that?! No fun. Oh! And I was hoping this would take 30 minutes but after all is said and done it’s closer to 40. But I couldn’t NOT share it. Technically you could get it done in 30, but if you want the cheese really melty–which you do–you’re going to want to bake it/broil for a little longer.
Make this dip and convince your friends that you’re the fun friend.Print
Cheesy Brussels Sprouts Dip
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- 2 1/2 cups brussels sprouts, shredded
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1 cup Greek yogurt
- 1/2 cup sour cream
- 8 oz cream cheese
- 2 cups shredded parmesan
- Salt and pepper to taste
- Green onion for garnish
- Preheat oven to 375°.
- Slice or chop (I sliced some in half and chopped others into tiny pieces) sprouts and place on a baking dish; drizzle with 2 tbsp olive oil and a bit of salt and pepper and roast for approximately 20 minutes until they start browning.
- While sprouts are roasting, heat 2 tbsp olive oil in a large oven-proof skillet and add garlic and onion, stirring occasionally.
- In a large bowl, stir yogurt, sour cream, cream cheese, and 1 1/2 cups parmesan cheese together; add in sautéed onion, garlic and roasted sprouts.
- Pour mixture back into large oven-proof skillet you used to sauté the onions and garlic, making sure pan has oil on the bottom so dip doesn’t stick. Place skillet in oven and bake for approximately 15 minutes; turn broiler on high and heat for approximately 5 minutes or until cheese starts bubbling.
- Sprinkle 1/2 cup cheese overtop, serve with chips or bread and enjoy!
Q: If you were invited to a party and had to bring a snack, what would you bring?