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