Snack: Cheesy Baked Brussels Sprout-Artichoke Dip
Recipe by Lindsay Funston Replace the spinach in the holiday party classic with Brussels sprouts and you won't be mad.
Ingredients
2 c. artichoke hearts packed in water, chopped
2 c. Brussels sprouts, blanched and chopped
8 oz. cream cheese
1 c. Parmesan
1/2 c. mayonnaise
1/2 c. shredded Gruyere
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
Pita chips or baguette, for serving
Instructions
Preheat oven to 350 degrees F. 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.
Bake until mixture is warmed through and browned and bubbly on top, 18 to 20 minutes. Serve hot with pita chips or baguette slices.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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