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Before you jump to Roasted Brussell Sprout and Artichoke Garden Dip recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
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You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to roasted brussell sprout and artichoke garden dip recipe. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Roasted Brussell Sprout and Artichoke Garden Dip:
- You need 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
- Prepare 1 14 oz can artichoke hearts-chopped
- Prepare 4 green onions, chopped
- Get 1 large shallot, chopped
- Take 2 clove garlic, minced
- You need 1 1/2 tbsp olive oil
- Get 1/3 cup buttermilk
- Prepare 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
- Use 1/2 cup plain greek yogurt
- Use 1 1/2 cup shredded mozerella cheese
- Prepare 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
- Provide 5 tbsp balsamic vinegar
- Use 1 tsp sea salt
- You need 1 tsp coarsely cracked black pepper
Steps to make Roasted Brussell Sprout and Artichoke Garden Dip:
- Preheat oven to 400°.
- If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
- 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.
- Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
- Once done, remove from the oven, cool and chop coarsely for dip.
- 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.
- 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.
- Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
- 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.
- Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.
In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic. Season generously with salt and pepper. Transfer mixture to cast-iron skillet or baking dish and sprinkle with remaining Parmesan. We love Cheesy Brussels Sprout Dip, it's our new hot appetizer obsession. 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.
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