Brussels Sprouts Dip

Perhaps you need a last-minute dish to bring to your Super Bowl party tonight, or maybe you are looking for something to ‘wow’ that special man or woman in your life next week for Valentine’s Day.  Either way, this cheesy vegetable dip will fit the bill.  It would taste great served with raw vegetables like bell pepper slices, celery, broccoli  or even cucumbers, or as pictured with pork rinds in place of tortilla chips.  One of my favorite recipes on this blog is my Creamy Brussels Bake; this dip is a variation of that recipe served up in a party-friendly form.  Are you ready for some deliciousness?  (Please read that in Hank Williams Jr.’s voice for the full effect.)

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I began by gathering all the ingredients shown above and pre-heating my oven to 375°F.

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Next I softened the cream cheese in the microwave for 35 seconds and added the sour cream, mozzarella cheese, 1/2 of the parmesan cheese, salt and whole lot of pepper to a large mixing bowl and set it aside.

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Then I diced half of a small onion into small pieces and set aside.

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As I showed in the Creamy Brussels Bake recipe, I sliced off the stems of each sprout and removed the exterior leaves.  I then sliced them vertically into very thin pieces.  Sometimes the leaves come apart after slicing which is actually a good thing, because then it means there will be pieces of sprouts throughout the entire dip.

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Once I was finished slicing the Brussels sprouts, I heated the olive oil over medium heat and added the sprouts, onions and garlic (along with a little more salt and pepper) to the pan and sauteed for 5-7 minutes until the leaves were slightly wilted and the onions were translucent.  I wanted to be sure they were tender as they do not bake very long in this recipe.

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I added the mixture to the mixing bowl with the cheese and stirred until fully combined before adding everything back into my oven-safe pan.  I topped the dish with the remaining parmesan cheese and then baked it for 12 minutes.  To finish, I turned on the broiler for 2 minutes to get a nice golden brown top.  If you do not have an oven-safe pan or cast iron skillet, you could always add this to a thin glass pie dish.  This dip almost tastes like spinach and artichoke dip to me.  It’s so creamy, and the sprouts add a bit of texture and a wonderful flavor.  I love how easy it was to throw together and how quickly it cooks – it makes for a great last-minute dish if needed!

Brussels Sprouts Dip

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1

Brussels Sprouts Dip

Ingredients

  • 2.5c Brussels sprouts
  • 1/2c yellow onion
  • 1tblsp minced garlic
  • 4oz cream cheese
  • 1/2c sour cream
  • 1c shredded mozzarella cheese
  • 1/4c parmesan cheese
  • 1tblsp olive oil
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 375°F.
  2. Soften the cream cheese in the microwave for 35 seconds in a large mixing bowl.
  3. Add the sour cream, mozzarella cheese, half of the parmesan cheese, salt and pepper to the cream cheese and set aside.
  4. Dice the yellow onion.
  5. Chop off the stems from the Brussels sprouts, remove the outer leaves and then thinly slice each sprout.
  6. Heat the olive oil in a pan over medium heat.
  7. Saute the onions, Brussels sprouts, garlic, salt and pepper for 5-7 minutes until tender and wilted.
  8. Add the veggies to the cheeses and stir until fully combined.
  9. Pour the mixture into an oven-safe pan, cast iron skillet or glass pie dish.
  10. Top with the remaining parmesan cheese and bake for 12 minutes, then broil for 2 minutes until golden brown.

Nutrtional Information

Per serving: 213 calories, 6g total carbs, 5g net carbs, 17g fat, 10g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/brussels-sprouts-dip/

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