Creamy Brussels Sprout Dip
 
Prep time
Cook time
Total time
 
A rich, creamy dip perfect for parties - and perfect for sneaking Brussels sprouts into people's worlds.
Category: Appetizer
Yield: 6 servings
Ingredients
  • ½ cup fat-free Greek yogurt
  • 4 oz (1/2 package) Neufchatel or low-fat cream cheese
  • 1 cup part skim mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • ⅛ tsp cayenne pepper
  • 2 Tbsp olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 3 cups shredded Brussels sprouts
  • ¼ tsp kosher or sea salt
  • ¼ tsp black pepper
Instructions
  1. Preheat oven to 375 F.
  2. In a medium bowl, stir together yogurt, Neufchatel/cream cheese, mozzarella, parmesan and cayenne pepper and set aside.
  3. Heat 1 Tbsp of the olive oil in an oven-safe or cast iron skillet over medium heat. Add shallot and garlic and cook for two minutes, stirring frequently. Add Brussels sprouts, salt, and pepper and cook for 4-5 minutes until somewhat wilted. Remove from heat and let cool slightly.
  4. Add Brussels sprout mixture to the cheese mixture and stir to combine.
  5. Wipe out any remnants from the skillet and grease with the other tablespoon of olive oil. Transfer mixture from the bowl to the skillet and bake for 12-14 minutes until sides are bubbling and top is lightly browned.
  6. Let cool for five minutes and serve in skillet with pita, chips or veggies.
Notes
For the mozzarella, it's best to buy a block and shred it yourself with a food processor or hand grater. Pre-shredded cheese has anti-caking agents which prevent it from melting as well as the blocks.
Nutrition Information
Serving size: ⅙ of skillet Calories: 190 Fat: 13g Carbohydrates: 7g Sugar: 3g Sodium: 235g Protein: 13g
Recipe by Baked In at https://www.baked-in.com/2013/03/07/cheesy-brussels-sprout-dip/