Cheesy Brussels Sprouts Dip Recipe

ByBob Jones

I adore making recipes that take simple ingredients and turn them into stellar dishes, and one of my absolute favorites is this Cheesy Brussels Sprouts Dip. It begins with one pound of Brussels sprouts—so not only are they tasty, but they’re also powerhouses of nutrition.

They boast more fiber than most vegetables, and they’re loaded with vitamins C and K. They’re also as rich in flavor as they are in nutrients, with a nice mellow nuttiness and a hint of sweetness that comes through when you roast them in a skillet with olive oil, salt, and pepper.

The component that lends creaminess to my dip comes from a blend of softened cream cheese, half a cup of sour cream, and a quarter cup of mayonnaise. Together, they create an irresistible, luxurious texture.

I also love adding mozzarella and Parmesan cheeses to the mixture. They add a delightful cheesy pull and a complexity of flavor that really makes this dip special.

To make it a little sharper, I add three cloves of minced garlic and, if I want some heat, a half teaspoon of red pepper flakes. A tablespoon of fresh lemon juice brightens the dip, while a sprinkle of fresh chopped parsley adds color and a touch of sophistication.

This dip is comfortable down-home, yet not quite as humble as that, with a flavor that’s a little unexpected. This dip is, however, perfectly at home in any occasion you might fancy.

Ingredients photo for Cheesy Brussels Sprouts Dip Recipe

Ingredients

Ingredients photo for Cheesy Brussels Sprouts Dip Recipe

Brussels Sprouts:
High in fiber and vitamins, they form a wholesome, grounding base.

Cream Cheese:
Imparts creamy texture; high in fat for smoothness.

Mozzarella Cheese:
Provides a deliciously gooey meltiness; is a great source of calcium and protein.

Parmesan Cheese:
Makes a strong flavor even stronger; makes a weak flavor taste like something.

Garlic:
Improves flavor with fragrant richness; is rich in antioxidants.

Red Pepper Flakes:
Heat is optional to add spice; metabolism boost.

Lemon Juice:
Delivers freshness and a citrus jolt; tempers opulence.

Ingredient Quantities

  • 1 pound Brussels sprouts, trimmed and quartered

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 8 ounces cream cheese, softened

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 3 cloves garlic, minced

  • 1/2 teaspoon red pepper flakes (optional)

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Prepare your oven by setting it to 400°F (200°C).

2. Mix the Brussels sprouts with olive oil, salt, and pepper. Place the veggies on a baking sheet and roast for 20-25 minutes, until they are tender and have developed a slight crispiness.

3. In a large mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth.

4. Combine the roasted Brussels sprouts, mozzarella cheese, Parmesan cheese, minced garlic, and, if using, red pepper flakes.

5. Incorporate the freshly squeezed lemon juice into the mixture and stir thoroughly to ensure all components of the ingredients are blended harmoniously.

6. Pour the mixture into a baking dish, spreading it out evenly.

7. Preheat the oven to 350 degrees Fahrenheit. Bake in the preheated oven for 15 to 20 minutes or until the top is golden brown and bubbly.

8. Take it out of the oven and allow it to cool a bit.

9. Before serving, chop fresh parsley and use it to garnish.

10. Serve at a high temperature alongside saltines, crusty bread, or fresh vegetables, and watch the crowd totally melt.

Equipment Needed

1. Baking appliance
Sheet for baking
Parchment paper or silicone baking mat may be used, but they are not a requirement.
4. Mixing bowl large
5. Mixing bowl, medium
6. Large spoon or spatula
7. Cups for measuring
8. Spoons used for measurement
9. Blade
10. Board, cutting
11. Pressing garlic
12. (Optional) Citrus juicer
13. Dish for baking
A tool for grating cheese.
15. Platter or bowl for serving

FAQ

  • Q: Can I use frozen Brussels sprouts instead of fresh?Yes, frozen Brussels sprouts can be used. Just be certain to thaw and drain them thoroughly before employing them.

  • Q: Is there a substitute for mayonnaise?A: Greek yogurt can stand in for mayonnaise in this recipe for a healthier alternative, or you can simply leave it out and not use any dressing at all.

  • Q: Can I prepare the dip in advance?It can be prepared a day ahead. Just store it in the refrigerator, and then bake it before serving.

  • Q: What cheese can be used instead of mozzarella?A: For various flavors, you may use Monterey Jack, cheddar, or a blend of Italian cheeses.

  • Q: How do I make the dip spicier?Add more red pepper flakes or a pinch of cayenne pepper to the heat for an extra kick.

  • Q: Is it possible to make this dish vegan?Use cream cheese, sour cream, and mayonnaise that are not derived from animals and replace the cheese with something that is not cheese to make it safe for vegans.

Substitutions and Variations

1 tablespoon coconut oil, not olive oil
1/2 cup Greek yogurt in place of sour cream
Instead of mayonnaise, use 1/4 cup Greek yogurt.
1 cup shredded cheddar cheese in place of mozzarella cheese.
Substitute 1/2 teaspoon of chili powder for red pepper flakes.