Hot dips show up at every gathering, but the spinach artichoke version has become so familiar it no longer surprises anyone. This one swaps in a vegetable with some texture and a bitter edge, and it holds up against three kinds of melted cheese. It is an appetizer that disappears faster than you expect, especially around the holidays when people are already in the mood for something rich and warm. Simple as that. Shredding the Brussels sprouts finely is worth the extra minute or two: they wilt down evenly in the skillet and distribute through the cream cheese without leaving large pieces.
Sautéing the shallot and garlic first before adding the sprouts builds a savory base that carries through the finished dip. Solid. The Parmesan adds salt and sharpness while the mozzarella gives you the stretch. Bake it until the top is spotty golden and bubbling at the edges, then serve immediately with sturdy crackers or torn bread. You can assemble the whole thing a few hours ahead and refrigerate it unbaked, then put it in the oven about 20 minutes before you want to serve. The pan was empty in ten minutes.
Saute the Brussels Sprouts with Shallot and Garlic
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic and cook until fragrant, about 2 to 3 minutes. Add the 3 cups of shredded Brussels sprouts and cook, stirring occasionally, until wilted and slightly softened.
Combine the Cheese Mixture and Bake
Stir the cream cheese into the skillet until melted and evenly distributed through the sprouts. Mix in the shredded mozzarella and grated Parmesan, and season with salt and pepper. Transfer the mixture to an oven-safe dish and bake at 375F (190C) for 15 to 20 minutes until the top is bubbly and beginning to turn golden.
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Creamy Brussels Sprouts and Shallot Dip
- Total Time: 40 minutes
- Yield: Serves 6
Description
A skillet dip built from shredded Brussels sprouts, cream cheese, mozzarella, and Parmesan — a three-cheese take on spinach artichoke dip with more texture and a slightly bitter edge. Bakes bubbly in about 20 minutes.
Ingredients
- 3 cups shredded brussels sprouts
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté shallot and garlic until fragrant.
- Add shredded brussels sprouts and cook until wilted.
- Stir in cream cheese until melted and combined.
- Mix in mozzarella and Parmesan cheese, and season with salt and pepper.
- Transfer the mixture to an oven-safe dish and bake for 15-20 minutes until bubbly and golden on top.
- Serve warm with bread or crackers.
Notes
- Shred the Brussels sprouts finely rather than slicing them thick — they wilt evenly and disappear into the cheese instead of leaving big pieces.
- Saute the shallot and garlic before the sprouts go in; that base is what carries the flavor through the finished dip.
- Bake until the top is spotty golden and bubbling at the edges — a pale top means it needs more time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 10
Frequently Asked Questions
Can I make this dip ahead of time?
You can assemble the dip up to a day in advance and store it covered in the fridge. Bake it just before serving to get the best melted texture. Add a few extra minutes to the baking time if it goes in cold from the refrigerator.
What can I serve with this dip besides crackers?
Sliced sourdough, toasted baguette rounds, pita chips, or raw vegetables like celery and bell pepper strips all work well. The dip is thick enough to hold on a chip without dripping.
Can I use frozen Brussels sprouts?
Frozen sprouts can work but need to be thoroughly thawed and pressed dry before shredding, otherwise excess moisture will make the dip watery. Fresh sprouts are easier to shred and give a better texture overall.
