Oh dear, how do I explain myself? Well, I’ve always loved spinach and artichoke dip and upon my more recent discovery that I love Brussels sprouts I grew curious of what they’d be like in a dip. One shallot, two cloves of garlic, and healthy dose of cheese later and here we are: holiday appetizer dip at its finest. Everybody’s tired of the spinach and artichoke variety anyways, right?
This dip is absolutely dreamy. I sautéed minced garlic, shallot, and roughly chopped brussels sprouts for a few minutes, then mixed cream cheese, sour cream, mozzarella and Parmesan cheese together in a separate bowl. Next I blended the two together, baked it until it was all warm and bubbly and voila: Creamy Brussels Sprout and Shallot Dip. So easy and so delicious. Just 9 ingredients and one mixing bowl required. This dip would be perfect with crunchy veggies, toasted bread, crackers or pita chips, but I especially loved it with yellow corn tortilla chips. The salt-on-salt combo was to die for. Take our landlord’s word for it – I gave her a sample and she asked for the recipe after the first bite. And John even liked it and he’s not typically a fan of strange alien-looking green things. What can I say? This dip is legit. Serve it at your holiday parties, social gatherings or as a classy appetizer on a special night in. You simply won’t regret it.
Creamy Brussels Sprout & Shallot Dip
- 2 Tbsp olive oil (divided)
- 2 1/2 cups Brussels sprouts (roughly chopped)
- 1 medium shallot (chopped)
- 2 cloves garlic (minced)
- 1/2 scant cup sour cream (light or regular)
- 4 ounces 1/3 fat cream cheese (1/2 package equals ~4 ounces)
- 1 cup low-fat shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (plus more for topping)
- 1/4 tsp each sea salt and ground black pepper
- Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic (amount for oil as original recipe is written // use half of total if altering batch size). Stir constantly as to not to let it burn.
- Add Brussels sprouts, sea salt and pepper and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well.
- In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.
- Use remaining olive oil (1 Tbsp as original recipe is written) to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 degrees F (190 C) for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips. Tortilla chips were my favorite.
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