Hot Brussels Sprouts and Artichoke Dip

  • 70 min
  • 48 servings
  • 56 cal

  • Ingredients
    • 1 8-ounce package cream cheese, softened
    • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
    • 1 1/2 cups sour cream
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon Dijon-style mustard
    • 2 tablespoons olive oil
    • 2 1/2 cups shaved fresh Brussels sprouts, divided
    • 1/2 medium yellow onion, chopped (1/2 cup)
    • 2 cloves garlic, minced
    • 1 14-ounce can artichoke hearts, drained and chopped
    • Whole grain scoop-style tortilla chips and/or sweet pepper slices
  • Directions
    Step 1
    Preheat oven to 350°F.
    Step 2
    In a large bowl, beat cream cheese, Monterey Jack cheese, sour cream, Parmesan, and mustard with an electric mixer on medium speed until well combined.
    Step 3
    In a 10-inch cast iron skillet, heat oil over medium-high heat. Add 2 cups of the Brussels sprouts and the onion; cook, stirring frequently, about 4 minutes or until sprouts are tender. Add the garlic and cook 1 minute more.
    Step 4
    Remove from heat. Stir in the cheese mixture and artichoke hearts.
    Step 5
    Bake, uncovered, 35 to 40 minutes or until lightly golden and bubbly. Top with remaining 1/2 cup Brussels sprouts. Serve with whole grain scoop-style tortilla chips and/or sweet pepper slices.
Ingredients
  • 1 8-ounce package cream cheese, softened
  • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1 1/2 cups sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons olive oil
  • 2 1/2 cups shaved fresh Brussels sprouts, divided
  • 1/2 medium yellow onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 14-ounce can artichoke hearts, drained and chopped
  • Whole grain scoop-style tortilla chips and/or sweet pepper slices
Directions
  • Step 1
    Preheat oven to 350°F.
  • Step 2
    In a large bowl, beat cream cheese, Monterey Jack cheese, sour cream, Parmesan, and mustard with an electric mixer on medium speed until well combined.
  • Step 3
    In a 10-inch cast iron skillet, heat oil over medium-high heat. Add 2 cups of the Brussels sprouts and the onion; cook, stirring frequently, about 4 minutes or until sprouts are tender. Add the garlic and cook 1 minute more.
  • Step 4
    Remove from heat. Stir in the cheese mixture and artichoke hearts.
  • Step 5
    Bake, uncovered, 35 to 40 minutes or until lightly golden and bubbly. Top with remaining 1/2 cup Brussels sprouts. Serve with whole grain scoop-style tortilla chips and/or sweet pepper slices.