How to Make at dinner Roasted Brussell Sprout and Artichoke Garden Dip

Cody Castillo

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How to Make at dinner Roasted Brussell Sprout and Artichoke Garden Dip Delicious, fresh and tasty.

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. This dip is rich, creamy, a little cheesy and packed with tangy artichoke hearts, garlic, a little spinach and plenty of shaved Brussels sprouts! Creamy Brussels Sprouts and Artichoke Dip is best served with some gluten free crackers and/or some gluten free french bread (I like Udi's ).

It will be fine in the refrigerator up to a day before baking.

Once the brussels sprouts have been roasted this dip is as easy to make as mixing it all up and baking until the cheese is all melted, ooey and gooey!

Given how much I enjoy both brussels sprouts and hot cheesy dips, I knew that this roasted brussels sprout dip was sure to be a winner and it did not disappoint!

You can cook Roasted Brussell Sprout and Artichoke Garden Dip using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roasted Brussell Sprout and Artichoke Garden Dip

It’s 24 oz of brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half.
Prepare 1 of 14 oz can artichoke hearts-chopped.
Prepare 4 of green onions, chopped.
Prepare 1 large of shallot, chopped.
You need 2 clove of garlic, minced.
Prepare 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).
It’s 1/2 cup of plain greek yogurt.
You need 1 1/2 cup of shredded mozerella cheese.
It’s 1 tbsp of chopped fresh rosemary, plus 1 tsp for topping.
Prepare 5 tbsp of balsamic vinegar.
You need 1 tsp of sea salt.
It’s 1 tsp of coarsely cracked black pepper.

Brussels sprouts and artichokes - two of our favorite vegetables that are becoming staples in everyone's kitchen.

If you want to double the recipe, use two large rimmed baking sheets and swap their spots in the oven halfway through cooking.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper.

Roasted Brussell Sprout and Artichoke Garden Dip instructions

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..

There's a new creamy, veggie-based dip in town. (Psst: The secret ingredients are sour cream and cream cheese.).

Roasted Brussels Sprouts with Salt and Pepper Cashew Dip.

Ditch the chips in favor of this low-carb (and super delicious) alternative.

Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown.

They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!