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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted brussell sprout and artichoke garden dip. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Brussell Sprout and Artichoke Garden Dip is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Roasted Brussell Sprout and Artichoke Garden Dip is something that I’ve loved my whole life. They are fine and they look fantastic.

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. 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 ).

To begin with this recipe, we must prepare a few ingredients. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook it.

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. Make ready 4 green onions, chopped
  4. Prepare 1 large shallot, chopped
  5. Get 2 clove garlic, minced
  6. Get 1 1/2 tbsp olive oil
  7. Make ready 1/3 cup buttermilk
  8. Prepare 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
  9. Make ready 1/2 cup plain greek yogurt
  10. Take 1 1/2 cup shredded mozerella cheese
  11. Get 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
  12. Take 5 tbsp balsamic vinegar
  13. Make ready 1 tsp sea salt
  14. Take 1 tsp coarsely cracked black pepper

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. Once the brussels sprouts have been roasted this dip is as easy to make as mixing it all up and baking until the cheese is all melted, ooey and gooey! 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!

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.

Once the brussels sprouts have been roasted this dip is as easy to make as mixing it all up and baking until the cheese is all melted, ooey and gooey! 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! In large bowl, beat cream cheese until smooth. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. There's a new creamy, veggie-based dip in town. (Psst: The secret ingredients are sour cream and cream cheese.).

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’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!