Love spinach and artichoke dip but looking to change it up? Look no further than this delectable creamy brussels sprout dip. These sprouts aren’t like the ones you had as a kid. After getting lightly caramelized in a cast iron skillet, the flavorful veggie gets mixed in with a sharp blend of cheeses and is then baked. Onion adds depth of flavor, and if you like things hot, then by all means kick up the heat! The sprouts can handle it.

brusselsproutsdip-1aKelsey Kinser

Creamy Cheesy Brussel’s Sprout Dip

2 tablespoons olive oil

3 cups Brussel’s sprouts roughly chopped

1 medium yellow onion, chopped

1 cup shredded mozzarella

1/2 cup shredded sharp white cheddar, divided

4 oz cream cheese, softened at room temp

1/2 cup greek yogurt

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

pepper to taste

brusselsproutsdip-1-2aKelsey Kinser
  1. Preheat oven to 375°F. In a 10″ cast iron skillet heat the olive oil on medium high heat. Add the chopped onion and cook for 3-5 minutes or until the onion is softened but not browning. Add the chopped sprouts and cook, stirring occasionally for about 10 minutes, or until the sprouts are softened and partially browned in some places.
  2. Meanwhile stir together the remaining ingredients in a bowl until well combined, reserving 1/4 cup of the shredded sharp white cheddar. Add the hot Brussel’s and onions and mix all of these together.
  3. Spray the now empty cast iron pan with nonstick spray and add the cheese and veggie mix back into the pan. Top with the reserved cheddar and bake for 15-20 minutes, or until the dip is bubbling and the top has turned a nice golden brown. Serve warm.

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