This hot brussels sprouts dip is creamy, cheesy, and very easy to make. Roasting the sprouts adds a smoky, caramelized flavor to this crowd-pleasing appetizer!
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Roasted brussels sprouts have a rich earthiness to them that transforms this baked cheese dip into something special. Try it in place of that spinach and artichoke dip you've been making for too long and might be getting tired of...
But this particular hot dip is truly better than that one, and I'll tell you why. You know those crispy leaves that happen when you roast brussels sprouts? Well, this is basically full of them, inside and on top.
And as far as prep goes, this is very simple, just mixing everything together in a bowl and dumping it in the pan. Cheesy bliss awaits.
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Ingredients
- Brussels sprouts: Look for brussels sprouts with tight leaves and a nice bright green color.
- Whipped cream cheese (NOT low fat or light): I like the whipped cream cheese because it's easier to mix with the yogurt and you don't even have to worry about bringing it to room temperature. It's really more of a convenience factor. You can use a regular block of cream cheese if you prefer. Just be sure it's room temp and not the low fat kind.
- Whole milk Greek yogurt: You need the full fat version, low fat will not allow the ingredients to meld together.
- Whole milk mozzarella: Again, you can't use low fat here or you won't get the melted texture we want. I recommend getting a block of this and grating it yourself for best results.
- Parmesan cheese: Please use the real Parmigiano Reggiano for the best flavor!
- Lemon zest: This provides a bit of brightness so all the cheese doesn't feel too heavy.
- Garlic: Just one clove, grated into the mixture so the flavor permeates the dip but doesn't overpower anything.
- Crushed red pepper: I've got a fair amount of it in here to add another dimension to all the creaminess. You can adjust the spice as you like.
- Kosher salt and olive oil: Just a bit of salt as the cheeses provide quite a bit. You'll need olive oil to roast the brussels sprouts and also to coat the baking dish.
Instructions
Adapted from Martha Stewart Living.
Preheat the oven to 425 degrees F.
Grease a 9-inch by 9-inch baking dish with olive oil.
Use a good chef's knife and cut the stem end off the sprouts. Then cut them into slices like thick coins. Drizzle the slices with olive oil, season with a pinch of salt and a pinch of crushed red pepper.
Divide between two sheet pans and roast for about 10 minutes, rotate the pans moving the top to the bottom and vice versa, stirring any slices that are getting too brown on the bottom. Roast for about 5 more minutes, until they have nice caramelization.
While the sprouts are roasting, grate the parmesan on the small holes of a box grater, then grate the mozzarella on the side with the large holes. Set aside.
In a large mixing bowl, stir together the yogurt and cream cheese.
Use a microplane grater to zest the lemon and to grate the garlic. Add them to the cream cheese mixture along with half of the parmesan, all of the mozzarella, a pinch of salt, and ½ teaspoon of crushed red pepper. Stir to combine, making sure that everything is thoroughly and evenly mixed together.
Grab one handful of brussels sprouts and set aside. Add the remaining sprouts to the mixture and stir to ensure that all ingredients are evenly incorporated.
Add the dip mixture to the prepared baking dish, spreading it out evenly and making sure to get it into the corners. (These will get crispy and brown! Yum!) Top with the handful of brussels sprouts that you set aside and the remaining parmesan.
Bake for 18-22 minutes, until the center is beginning to bubble and the edges are golden brown. Serve with crudités, crackers or chips. (Or all three!)
Tips
- The whipped cream cheese mixes into the yogurt more easily than a block of cream cheese. This is just a little time-saving short cut. You can use regular cream cheese but be sure to give it time to come to room temperature.
- Saving a handful of brussels sprouts to put on top serves three purposes: It looks pretty, it adds a bit of crisp texture to the top of the dip, and it lets people know what they're eating!
- Be sure to get the dip spread evenly and into the corners of the pan. The edges of the dip will get brown and crispy, and everyone will fight over the corner piece just like a lasagna!
- If you don't have a 9x9 pan, use a shallow, 1.5 quart baking dish. Cooking times may vary slightly depending on the pan size.
- You can adjust the crushed red pepper to your spiciness tolerance level. It cuts through all the cheesiness nicely, but it can even be omitted if you're serving to kids, etc.
- You're going to get a lot of little strips of brussels sprouts that will get very brown and crispy when you roast them. Much darker than the slices. Don't worry, this is what you want. These crispy bits are going to give great flavor and texture to the dip.
Related Recipes
- You only need one pan to make Spicy Black Beans with Cheddar, Garlic and Chipotle, a hot, cheesy dip that's ready in 15 minutes.
- No cooking required for this Creamy Roasted Red Pepper Dip. Just zip all the ingredients in a mini food processor and you're done!
Recipe
Creamy Roasted Brussels Sprouts Dip
Ingredients
- 1 pound brussels sprouts
- 8 oz full fat greek yogurt
- 8 oz full fat whipped cream cheese or full fat regular cream cheese
- 4 oz whole milk mozzarella cheese
- 1.5 oz parmesan cheese divided
- 1 garlic clove
- zest of one lemon
- 1.5 tablespoon olive oil plus more for pan
- ½ teaspoon crushed red pepper plus one pinch for roasting sprouts
- kosher salt
Instructions
- Preheat the oven to 425 degrees F. Grease a 9-inch by 9-inch baking dish with olive oil.
- Use a good chef's knife and cut the stem end off the sprouts. Then cut them into slices like thick coins. Drizzle the slices with the olive oil, season with a pinch of salt and a pinch of crushed red pepper.
- Divide brussels sprouts between two sheet pans and roast for about 10 minutes, rotate the pans moving the top to the bottom and vice versa, stirring any slices that are getting too brown on the bottom. Roast for about 5 more minutes, until they have nice caramelization.
- While the sprouts are roasting, grate the parmesan on the small holes of a box grater, then grate the mozzarella on the side with the large holes. Set aside.
- In a large mixing bowl, stir together the yogurt and cream cheese.
- Use a microplane grater to zest the lemon and grate the garlic. Add them to the cream cheese mixture along with half of the parmesan, all of the mozzarella, a pinch of salt, and crushed red pepper. Stir to combine, making sure that everything is thoroughly and evenly mixed together.
- Grab one handful of the roasted brussels sprouts and set aside. Add the remaining roasted sprouts to the dip mixture and stir to ensure that all ingredients are evenly incorporated.
- Add the dip mixture to the prepared baking dish, spreading it out evenly and making sure to get it into the corners. (These will get crispy and brown! Yum!) Top with the handful of brussels sprouts that you set aside and the remaining parmesan.
- Bake for 18-22 minutes, until the center is beginning to bubble and the edges are golden brown. Serve with crudités, crackers or chips. (Or all three!)
Notes
- The whipped cream cheese mixes into the yogurt more easily than a block of cream cheese. This is just a little time-saving short cut. You can use regular cream cheese but be sure to give it time to come to room temperature.
- Saving a handful of brussels sprouts to put on top serves three purposes: It looks pretty, it adds a bit of crisp texture to the top of the dip, and it lets people know what they're eating!
- If you don't have a 9x9 pan, use a shallow, 1.5 quart baking dish. Cooking times may vary slightly depending on the pan size.
- You're going to get a lot of little strips of brussels sprouts that will get very brown and crispy when you roast them. Much darker than the slices. Don't worry, this is what you want. These crispy bits are going to give great flavor and texture to the dip.
- This has a bit of a spicy kick. If you don't like spice, cut back on the crushed red pepper to suit your taste.
- I always recommend grating cheeses yourself with a box grater. Pre-grated cheese can be dried out and coated with anti-caking agents that prohibit some of the melting you want.
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