Brussels Sprouts Dip

5 from 3 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Snack, snacks

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: brussels sprouts dip

Servings:

Author: Erin Alvarez

Ingredients

2 1/2 cups shredded brussels sprouts - 2 lb.
1/4 cup olive oil divided
3 garlic cloves minced
1 cup yellow onion diced
1 cup greek yogurt
4 oz cream cheese softened
1/2 cup shredded mozzarella cheese
1 1/2 cups parmesan cheese freshly grated, divided
salt and pepper to taste
green onion for garnish

US Customary - Metric

Instructions

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 tbsp 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!

Notes

*Calories are per serving and are an estimation.

Nutrition