Easiest Way to Cook Tasty Roasted Brussell Sprout and Artichoke Garden Dip

Roasted Brussell Sprout and Artichoke Garden Dip.

Roasted Brussell Sprout and Artichoke Garden Dip

You can cook Roasted Brussell Sprout and Artichoke Garden Dip using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Roasted Brussell Sprout and Artichoke Garden Dip

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

Roasted Brussell Sprout and Artichoke Garden Dip instructions

  1. Preheat oven to 400°..
  2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half..
  3. 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..
  4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned..
  5. Once done, remove from the oven, cool and chop coarsely for dip..
  6. 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..
  7. 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..
  8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly..
  9. 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..
  10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice..
Easiest Way to Cook Tasty Roasted Brussell Sprout and Artichoke Garden Dip

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