Roasted Brussell Sprout and Artichoke Garden Dip

Name: Roasted Brussell Sprout and Artichoke Garden Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half; 1 14 oz can artichoke hearts-chopped; 4 green onions, chopped; 1 large shallot, chopped; 2 clove garlic, minced; 1 1/2 tbsp olive oil; 1/3 cup buttermilk; 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg); 1/2 cup plain greek yogurt; 1 1/2 cup shredded mozerella cheese; 1 tbsp chopped fresh rosemary, plus 1 tsp for topping; 5 tbsp balsamic vinegar; 1 tsp sea salt; 1 tsp coarsely cracked black pepper

Servings: persons

24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
1 14 oz can artichoke hearts-chopped
4 green onions, chopped
1 large shallot, chopped
2 clove garlic, minced
1 1/2 tbsp olive oil
1/3 cup buttermilk
4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
1/2 cup plain greek yogurt
1 1/2 cup shredded mozerella cheese
1 tbsp chopped fresh rosemary, plus 1 tsp for topping
5 tbsp balsamic vinegar
1 tsp sea salt
1 tsp coarsely cracked black pepper

1
Preheat oven to 400.
2
If using frozen brussell sprouts, steam the sprouts, let cool and cut in half.
3
If using fresh, wash well and slice in half.
4
Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts.
5
Add balsamic vinegar and 1/2 tsp sea salt .
6
Coat well.
7
Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
8
Once done, remove from the oven, cool and chop coarsely for dip.
9
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.
10
Stir to combine well.
11
Set aside.
12
In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots.
13
Saute for 4 or 5 minutes or until slightly browned.
14
Add to cheese mixture.
15
Add chopped brussell sprouts and artichokes to cheese mixture and stir well.
16
Add buttermilk to mixture and mix thoroughly.
17
Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray.
18
Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp.
19
chopped fresh rosemary.
20
Bake for 15 minutes until dip is hot and bubbly.
21
Serve with homemade pita chips or chips/breads of your choice.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half, 1 14 oz can artichoke hearts-chopped, 4 green onions, chopped, 1 large shallot, chopped, and more.

Yes, Roasted Brussell Sprout and Artichoke Garden Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!