Prep Time
10 minutes
Cook Time
11 minutes
Total Time
21 minutes
2 Tbsp olive oil (divided)
2 ½ cups Brussels sprouts (roughly chopped)
1 medium shallot (chopped)
2 cloves garlic (minced)
½ scant cup sour cream (light or regular)
4 ounces ⅓ fat cream cheese (½ package equals ~4 ounces)
1 cup low-fat shredded mozzarella cheese
¼ cup grated Parmesan cheese (plus more for topping)
¼ tsp each sea salt and ground black pepper
Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic (amount for oil as the original recipe is written // use half of the total if altering batch size). Stir constantly as to not to let it burn.
Add Brussels sprouts, sea salt and pepper and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off the burner as well.
In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.
Use remaining olive oil (1 Tbsp as the original recipe is written) to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 degrees F (190 C) for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips. Tortilla chips were my favorite.
Use goat cheese instead of mozzarella
Add bacon