Think you don’t like brussels sprouts? Think again! This Hot Cheesy Brussels Sprouts Dip recipe will quickly change your mind. Makes a great appetizer for parties and always disappears!
Not everyone loves brussels sprouts, I get it. But this Hot Cheesy Brussels Sprouts Dip is not your typical brussels sprouts recipe. Consider it a tasty twist on another fan favorite, the hot spinach and artichoke dip.
If you’re not a huge cabbage fan, don’t shy away from this dip. A quick sauté of the brussels sprouts takes the bite of their “cabbagey” flavor.
Tip: If you have a mandoline, by all means use it to shred the sprouts for this recipe. I take the shortcut of buying pre-shredded brussels sprouts at the grocery store.
The sautéed and mellowed sprouts are mixed with some of the usual hot and cheesy dip suspects: mayonnaise, sour cream, Greek yogurt, two kinds of cheeses, garlic and a splash of fresh lemon juice to keep the flavor bright. I like to add a liberal dash of crushed red pepper flakes, too, for a bit of heat. The final bake in the oven brings all of the flavors together.
Can I make this brussels sprouts dip ahead of time?
Since this dip is almost always made for parties, I love that it can be prepped up to 8 hours ahead of time. Simply keep the unbaked dip covered in the refrigerator until ready to bake. Add a few extra minutes of baking time to ensure the dip heats through.
What do I serve with this Hot Cheesy Brussels Sprouts Dip?
The sky is the limit here, but I usually serve this recipe with any number of dippers: fresh veggies, pita chips, crostini or toasted bagel chips.
I’m pretty sure after one gooey, cheesy bite, even naysayers will be singing the praises of brussels sprouts.
Looking for more tasty brussels sprouts recipes? We’ve got ‘em!
Are you a spinach artichoke dip fan? Give this Hot Cheesy Brussels Sprouts Dip a try. Perfect for parties and easy to make ahead of time!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
2 tablespoons olive oil
10 ounces shredded brussels sprouts
4 green onions, chopped
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup sour cream
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
Preheat oven to 375 degrees.
Heat oil in a skillet over medium heat. Add sprouts and green onions to the pan and sauté for 4-5 minutes. Remove from heat.
Add cheeses and remaining ingredients to a large bowl. Stir in sprouts and green onions. Place mixture in a greased 1.5-quart baking dish and bake for 25-30 minutes or until golden brown and cheese is bubbly. Serve immediately.
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