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).
Pour into a pie plate-size baking dish. We love Cheesy Brussels Sprout Dip, it's our new hot appetizer obsession. If you love my spinach artichoke dip, my Vidalia onion dip, or any baked dip for that matter, this one needs to be on your menu this season.
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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).
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To begin with this particular recipe, we must first prepare a few components. You can have roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:
- Make ready 24 oz of brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half.
- Get 1 of 14 oz can artichoke hearts-chopped.
- Make ready 4 of green onions, chopped.
- Take 1 large of shallot, chopped.
- Get 2 clove of garlic, minced.
- Prepare 1 1/2 tbsp of olive oil.
- Make ready 1/3 cup of buttermilk.
- Make ready 4 oz of neufchatel cheese (or regular cream cheese) (1/2 pkg).
- Make ready 1/2 cup of plain greek yogurt.
- Get 1 1/2 cup of shredded mozerella cheese.
- Make ready 1 tbsp of chopped fresh rosemary, plus 1 tsp for topping.
- Take 5 tbsp of balsamic vinegar.
- Get 1 tsp of sea salt.
- Take 1 tsp of coarsely cracked black pepper.
Season with salt & pepper, to taste. Make Roasted Brussels Sprouts Dip Ahead. The best and easiest way to make this ahead it to fully prepare the recipe up to the point of baking. It will be fine in the refrigerator up to a day before baking.
Instructions to make Roasted Brussell Sprout and Artichoke Garden Dip:
- 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..
Brussels sprouts and artichokes – two of our favorite vegetables that are becoming staples in everyone's kitchen. From salads to pizzas to simply roasted these recipes give you new ideas for serving. 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.
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