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
Units
- 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