Roasted Brussell Sprout and Artichoke Garden Dip
Roasted Brussell Sprout and Artichoke Garden Dip

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted brussell sprout and artichoke garden dip. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Brussell Sprout and Artichoke Garden Dip is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Roasted Brussell Sprout and Artichoke Garden Dip is something that I have loved my whole life.

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. Once done, remove from the oven, cool and chop coarsely for dip. Tips for Making Brussel Sprout Dip Variations Ingredient Options.

To get started with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Prepare 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
  2. Take 1 14 oz can artichoke hearts-chopped
  3. Take 4 green onions, chopped
  4. Prepare 1 large shallot, chopped
  5. Take 2 clove garlic, minced
  6. Get 1 1/2 tbsp olive oil
  7. Make ready 1/3 cup buttermilk
  8. Take 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
  9. Prepare 1/2 cup plain greek yogurt
  10. Get 1 1/2 cup shredded mozerella cheese
  11. Take 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
  12. Prepare 5 tbsp balsamic vinegar
  13. Make ready 1 tsp sea salt
  14. Get 1 tsp coarsely cracked black pepper

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. We've been known to make an easy dinner out of it on a chilly night! 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 ).

Instructions to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Preheat oven to 400°.
  2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
  3. 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.
  4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
  5. Once done, remove from the oven, cool and chop coarsely for dip.
  6. 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.
  7. 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.
  8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
  9. 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.
  10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.

Chef Seamus Mullen cooks up healthy one-pan roasted chicken with Brussels sprouts, creamy herbed tahini dip and fennel salad with grapefruit. Given how much I enjoy both brussels sprouts and hot cheesy dips, I knew that this roasted brussels sprout dip was sure to be a winner and it did not disappoint! 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. In large bowl, beat cream cheese until smooth.

So that’s going to wrap it up with this special food roasted brussell sprout and artichoke garden dip recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!