Creamy Brussels Sprout & Shallot Dip

Oh dear, how do I explain myself? Well, I’ve always loved spinach and artichoke dip and upon my more recent discovery that I love Brussels sprouts I grew curious of what they’d be like in a dip. One shallot, two cloves of garlic, and healthy dose of cheese later and here we are: holiday appetizer dip at its finest. Everybody’s tired of the spinach and artichoke variety anyways, right?

This dip is absolutely dreamy. I sautéed minced garlic, shallot and roughly chopped brussels sprouts for a few minutes, then mixed cream cheese, sour cream, mozzarella and Parmesan cheese together in a separate bowl. Next I blended the two together, baked it until it was all warm and bubbly and voila: Creamy Brussels Sprout and Shallot Dip. So easy and so delicious. Just 9 ingredients and one mixing bowl required. This dip would be perfect with crunchy veggies, toasted bread, crackers or pita chips, but I especially loved it with yellow corn tortilla chips. The salt-on-salt combo was to die for. Take our landlord’s word for it – I gave her a sample and she asked for the recipe after the first bite. And John even liked it and he’s not typically a fan of strange alien looking green things. What can I say? This dip is legit. Serve it at your holiday parties, social gatherings or as a classy appetizer on a special night in. You simply won’t regret it.

5.0 from 4 reviews
Creamy Brussels Sprout & Shallot Dip
 
Prep time
Cook time
Total time
 
Tender Brussels sprouts, scallions and garlic give bold flavor to this incredibly simple dish that requires just one mixing dish, one spoon and less than 10 ingredients. Mozzarella and Parmesan give it an irresistibly gooey finish. Serve with veggies, crackers, bread or chips, my favorite being tortilla chips.
Author:
Recipe type: Appetizer
Serves: 4 generously
Ingredients
  • 2 Tbsp olive oil, divided
  • 2 1/2 cups Brussels sprouts, roughly chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • scant 1/2 cup sour cream (light or regular)
  • 4 ounces (1/2 package) 1/3 fat cream cheese
  • 1 cup low-fat shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese + more for topping
  • 1/4 tsp each sea salt and ground black pepper
Instructions
  1. Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic. Stir constantly as to not to let it burn.
  2. Add Brussels sprouts, 1/4 tsp each sea salt and pepper and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well.
  3. In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.
  4. Use additional Tbsp olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips. Tortilla chips were my favorite.
Nutrition Information
Serving size: Serves 4; per serving Calories: 264 Fat: 19 g Saturated fat: 8 g Carbohydrates: 9 g Sugar: 1.5 g Fiber: 2 g Protein: 15 g

Share on Facebook0Tweet about this on Twitter8Share on Google+0Pin on Pinterest15,071Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. says

    Oh my! I don’t think I’ve ever had brussels sprouts in dip form, but that’s definitely going to have to change now. Thanks for the great idea!

  2. says

    This is pretty much crying out for some potato skins. Yes, I am aware that potato skins are hopelessly stuck in the 80s. But seriously, cheese, brussels, ‘tato skins? Heaven.

    • Dana says

      sorry for leaving that out – it’s been amended! 375 degrees, and be sure to check it at the 11 minute mark to see if it’s bubbly and warm enough for you as it was for me :D Hope that helps!

  3. Anne says

    LOVE this dip. The fresh taste of the sprouts is a welcome relief from artichokes! I added some diced pancetta in the shallot and garlic sauté step. Definitely increased the flavor…along with calories! Yum.

  4. Lynn Sterling says

    I’m going to make this on Sunday for the Super Bowl, but I have to figure out how to make it a bit more orange. Will be serving it with blue tortilla chips. Go Broncos

  5. says

    Great idea–I think spinach and artichoke has been done too much and there are so much better ways to eat both spinach and artichokes. But this sounds like a great adaption and much more inventive. Thanks for the inspiration.

  6. says

    Just stumbled upon this recipe on Pinterest, and I had to come over here to look at the pictures, drool over the recipe, and long for the time when I’m back in my own kitchen so I can make this. As a total brussels sprouts fiend, and someone obsessed with cheesy dips, this looks beyond incredible. Obviously, I pinned it, and I’m jealous of your brain for coming up with something so delicious!

    • Dana Shultz says

      Jealous of my brain? What a compliment! Thanks for stopping by and saying hi, Rachel. Hope you stick around and that you enjoy this dip! It’s seriously amazing.

  7. says

    I can not wait to try this tonight! Hubs and I have already decided to just commit to wine and this dip and declare that our dinner! My store is out of shallots (how does that happen?) so I bought some leeks to try with it. So glad I found your site!

  8. Marilyn says

    Does this dip have to be served hot or is it also good cold. I’m at last step now & company not coming for 4 hrs. Thanx!

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: