Cheesy Brussels Sprouts Dip
Servings: 9 servings
Calories: 200kcal
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!
Print Recipe
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.
Nutrition
Calories: 200kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 259mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 43mg | Calcium: 194mg | Iron: 1mg