Creamy Brussels Sprout & Shallot Dip

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Cast-iron skillet filled with a batch of our Creamy Brussels Sprout & Shallot Dip recipe

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?

Cutting board with Brussels Sprouts and other ingredients for making healthy shallot dip
Bowl of Brussels Sprouts alongside a pan for cooking Creamy Brussels Sprout & Shallot Dip

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.

Pan filled with our cheesy and Creamy Brussels Sprout & Shallot Dip
Pan of Creamy Brussels Sprout & Shallot Dip for a delicious crowd-pleasing appetizer
Using a tortilla chip to grab a bite of our Creamy Brussels Sprout & Shallot Dip

Creamy Brussels Sprout & Shallot Dip

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 Minimalist Baker
Chef's knife beside a skillet of Creamy Brussels Sprout & Shallot Dip
4.80 from 15 votes
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 4 (generous servings)
Course Appetizer
Cuisine Gluten-Free, Vegetarian
Freezer Friendly No
Does it keep? Best when fresh


  • 2 Tbsp olive oil (divided)
  • 2 1/2 cups Brussels sprouts (roughly chopped)
  • 1 medium shallot (chopped)
  • 2 cloves garlic (minced)
  • 1/2 scant cup sour cream (light or regular)
  • 4 ounces 1/3 fat cream cheese (1/2 package equals ~4 ounces)
  • 1 cup low-fat shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (plus more for topping)
  • 1/4 tsp each sea salt and ground black pepper


  • Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic (amount for oil as original recipe is written // use half of total if altering batch size). Stir constantly as to not to let it burn.
  • Add Brussels sprouts, 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.
  • 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.
  • Use remaining olive oil (1 Tbsp as original recipe is written) to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 degrees F (190 C) 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 is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 generous servings Calories: 264 Carbohydrates: 9 g Protein: 15 g Fat: 19 g Saturated Fat: 8 g Fiber: 2 g Sugar: 1.5 g

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My Rating:

  1. Jill says

    My husband and I decided to stay home for Thanksgiving. We made several Minimalist Baker recipes for our feast. They were all amazing but this was our favorite. We couldn’t wait to get back from running errands on Friday so we could eat the leftovers.

  2. Wendy says

    I have had this recipe saved for E V E R, and I have decided I need to make this ASAP. What size skillet did you use? I have a 10″ and a 12″ and wondering which would work if I followed the recipe’s full measurements. Is it better to have dip sit deep in smaller pan or shallow in a larger one?

      • Wendy says

        I made this over the weekend, and it was so good! I think this is a better alternative to artichoke dip. I used a 10″ skillet and served with Juanita’s tortilla chips. I plan to add this to the holiday menu, maybe even keep it in a small crockpot at low? Can’t wait for family to try it and share this recipe!

  3. Michele says

    This comment is long overdue! I have been making your dip for several years now and it is always such a hit. I even have people request I bring it to gatherings. I will be making it for probably the 10th time tomorrow for a New Year’s Eve party. Just wanted to express my gratitude for the recipe.

  4. Angie King says

    I made this last Thanksgiving and it was gobbled up in no time…even the kids ♥️ it! No substitutions were made. In fact, a repeat has been requested and I’m whipping it up again tomorrow (Thanksgiving Day). Thank you for this delicious and simple recipe, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicol, we haven’t tried that, but it might be possible. You could use this recipe for inspiration. Let us know if you give it a try!

  5. Leslie says

    Do i need to use a cast iron skillet or can I heat in a glass dish? And if yes, is the temperature and cooking time the same? Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Cast iron is slower to heat, but holds heat better than many other surfaces. When a recipe calls for cast iron (like this one), but you use another material, you might find that you have to cook it longer or raise the temperature. I haven’t tried it with anything other than what the recipe calls for but if you do, let me know how it goes!

    • Sass E says

      This is heaven! So glad I made a double batch. I added crushed red pepper with the shallot and garlic, then cooked the sprouts about twice as long as the recipe calls for to let some caramelization to kick in. Doubling the recipe also required a bit more time in the oven. I’m about to take this to a brunch, but can I just stay home and eat the whole thing by myself?! (I’ve already licked the mixing bowl…) Thank you for your recipes and for this new fave!

  6. Anna says

    I made this on Saturday and it was delicious! It is definitely best served hot thou – my friends were running late so the texture wasn’t as nice by the time we dug in.

    I will be making this again!

  7. Rosette says

    Oh my goodness, these look wonderful, brilliant, I can´t wait to try. I´m thinking about adding some ginger to this cream, I don´t know if this is a good idea. On the other hand using celery seed will be a great choice for a meal.

  8. Rita says

    I first made this dip at Thanksgiving and it was a hit right away. Since then, whenever we are expected to bring food somewhere my husband requests this! I entered it into a dip cook-off last weekend, and surprise! It won first place! I don’t change a thing about the recipe, other than doubling (even tripling…) it so it doesn’t run out!

  9. Allison says

    Oh my gosh, this looks good, but I’m vegan! So temped to see how far I could get with veganaise and nutritional yeast and some of your vegan parm for good measure.

  10. Kamisha Myles says

    Do you use scallions? I noticed they were mentioned in the narrative but not in the directions or ingredient list. Can’t wait to make this tonight!

  11. Nicole says

    I think this could be kicked up a notch by roasting the brussels sprouts before adding them to that dip mixture. Mmm. Brown stuff.

  12. Jillian @ Yoga Pants Kitchen says

    Looks delicious! I love me some Brussels! Can’t wait to try this :)


  13. Alyssa says

    Do you use scallions? I noticed they were mentioned in the narrative but not in the directions or ingredient list. Can’t wait to make this tonight!

  14. 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!

  15. Pamela Heady 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!

  16. Rachel @ Bakerita 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  17. Sarah, Simply Cooked 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.

  18. 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

  19. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  20. Chung-Ah | Damn Delicious says

    Oh my goodness – I could take a swim in that dip! And I don’t even like brussel sprouts all that much. YUM!

  21. Sarah 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.

  22. Dixya @ Food, Pleasure and Health says

    stumbled to your blog via tastespotting and i absolutely love your space and how you guys approach this blog. I like minimalist approach to food :) will be visit you regularly now!

  23. Eileen 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!