70min | 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.