Cheesy Brussels Sprout Dip

We love Cheesy Brussels Sprout Dip, it’s our new hot appetizer obsession. If you love my spinach artichoke dip, my Vidalia onion dip, or any baked dip for that matter, this one needs to be on your menu this season. We’ve been known to make an easy dinner out of it on a chilly night!

My cheesy Brussels sprout dip is an easy baked cheese appetizer that’s unexpectedly delicious

I don’t care if you’re a sprout lover or a hater, this is the best dip in the world and you need to try it. Brussels sprouts lend themselves surprisingly well to the garlicky-creamy-cheesy application   Their flavor is earthy and mild, and somehow the whole thing bakes up into a completely irresistible hot appetizer. 

Tips for making the best Brussels sprout dip

• Use fresh, not frozen, sprouts. Slice them thinly, discarding the stem end.
• Good cheese is a must, but you can mix and match to your liking. I like to use a mixture of sharp cheese for flavor and melty cheese for texture.
• Be sure to taste your dip before baking to adjust the flavors.
• Bake your dip in a shallow pan. This helps the dip cook evenly throughout, and it makes it easier to scoop and enjoy. My 10″ cast iron skillet works well, and as a bonus it holds onto the heat to keep the dip nice and warm.
• I like to tuck in some sprout leaves over the top of the dip for color and texture.
• Bake at 350F for a good 40-45 minutes. Don’t be tempted to raise the dial, intense heat can cause the cheese to separate and get oily. But you do need to bake it long enough that the center gets nice and hot.

Is this appetizer low carb and keto?

• Yes, the dip is low carb and keto friendly.
• Make sure your mayo is sugar free.
• In place of grilled bread try carrots, celery, or firm endive leaves for dipping.

There’s no pre-cooking for this recipe, everything goes in raw.

A food processor makes the dip super quick to make, but you can do it by hand as well. I don’t process the sprouts because I want to maintain a nice amount of texture, I just slice them thinly and fold them into the cheesy mixture.

What to serve with Brussels sprout dip

• I served it with thin slices of grilled baguette. Just brush each side with olive oil and pop on a hot grill pan.
• You can also use regular corn chips, one of my favorite ways to enjoy it.
• Or go low carb with veggies.

I really hope you take the leap of faith and try this amazing baked dip, and let me know what you think!

Are you a sprout fan? Try some of my other recipes

• Creamed Brussels Sprouts
• Brussels Sprout Carbonara
• Maple Candied Brussels Sprouts with Bacon
• The Best Brussels Sprout Soup

Cheesy Brussels Sprout Dip

4.41 from 10 votes

We love Cheesy Brussels Sprout Dip, it's our new hot appetizer obsession.  If you love my spinach artichoke dip, my Vidalia onion dip, or any baked dip for that matter, this one needs to be on your menu this season.  We've been known to make an easy dinner out of it on a chilly night!

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Servings: 8 servings

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Equipment

• 10 inch cast iron skillet or other baking dish

Ingredients

 

• 1 lb Brussels sprouts
• 3 cloves garlic, smashed, skin removed
• 1 large shallot, peeled and chopped
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tsp creamed horseradish
• juice of 1/2 lemon
• 1 tsp each, salt and fresh cracked black pepper
• 1 cup shredded mozzarella or Montery Jack cheese
• 1 cup shredded sharp cheddar, or an Italian blend

Instructions

• Preheat oven to 350F
• Slice the Brussels sprouts thinly. I do this by holding onto the stem end and slicing from the top, discarding the stems. Set aside.
• Put the garlic, shallot, mayo, sour cream, horseradish, lemon juice, salt, and pepper into the bowl of a food processor. Pulse a few times, then process briefly until smooth. It will still have some texture.
• Add the cheeses and pulse to combine. You can process it longer for a smoother texture if you like.
• Fold the sprouts into the cheese mixture and spread into your skillet or other shallow baking dish.
• Bake for 40-45 minutes, until the dip is bubbling and just begining to turn golden around the edges. Make sure it's nice and hot in the center of your dish.
• Serve immediately with chips or grilled bread.

Notes

 

• Use fresh, not frozen, sprouts.  Slice them thinly, discarding the stem end.
• Good cheese is a must, but feel free to play with the types of cheese you use, many different combinations will work well.
• Be sure to taste your dip before baking to adjust the flavors.
• Bake your dip in a shallow pan. This helps the dip cook evenly throughout, and it makes it easier to scoop and enjoy. My 10″ cast iron skillet works well, and as a bonus it holds onto the heat.
• I like to tuck in some sprout leaves over the top of the dip for color and texture.
• Bake at 350F for a good 40-45 minutes. Don’t be tempted to raise the dial, intense heat can cause the cheese to separate and get oily. But you do need to bake it long enough that the center gets nice and hot.

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Course: Appetizer

Cuisine: American

Author: Sue Moran

Keyword: appetizer, Brussels sprouts, cheese, dip

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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