Creamy Brussels sprout & Shallot Dip


How can I explain this? After discovering that I like Brussels sprouts, I was curious to see how they would taste in a dip. After a shallot, two garlic cloves, and a healthy dose of cheddar, we have the perfect holiday appetizer dip. Everyone is tired of the usual spinach and artichoke dip.

This dip is a dream. After sautéing minced garlic and shallot with roughly chopped Brussels sprouts, I mixed cream cheese, sour cream, mozzarella, and Parmesan in a separate dish. Then I combined the two, baked until bubbling and warm, and voilà: Creamy Brussels Sprouts and Shallot Dip. It’s so easy to make and tastes delicious. Only nine ingredients are needed, and only one bowl is required. This dip is great with crackers, pita chips, or pita bread. I loved it most with yellow corn tortilla chip. It was a salt-on-salt combination that I could not get enough of. Our landlord will attest to this – after tasting a small sample, she immediately asked for the recipe. John liked it, and he is not usually a fan of strange green alien things. What can I tell you? This dip is legit. Serve this dip at your holiday parties or social gatherings or even as an appetizer for a special evening. You won’t regret making it.


  • 2 Tbsp of olive oil (divided).
  • The following amounts are for 2 1/2 cups of Brussels sprouts (roughly sliced)
  • One medium shallot (chopped)
  • Two cloves of garlic (minced).
  • Half a cup of sour or light cream
  • Cream cheese, 1/3 fat 4 oz (1/2 package is 4 oz)
  • 1 cup low-fat shredded mozzarella cheese
  • 1/4 cup grated Parmesan Cheese (plus extra for topping)
  • Use 1/4 teaspoon each of sea salt and black pepper


  • Heated a cast-iron or oven-safe pan over medium heat. Once hot, add 1 tbsp of olive oil to the skillet. Stir continuously to avoid burning.
  • Stir in Brussels sprouts and season with sea salt and black pepper. Cook for a few minutes until the Brussels sprouts are tender and slightly wilted. Remove from heat and turn off the burner.
  • Mix the sour cream, cream cheese, and mozzarella cheese in a separate bowl. Add another pinch of pepper and salt. Stir the Brussels sprouts mixture into the bowl.
  • To prevent the dip from sticking, lightly grease the cast-iron pan with the remaining olive oil (one tablespoon as per the original recipe). Bake the dip at 375° F (190 C) until bubbly and hot for 11-13 mins. Serve with vegetables, pitas, crackers, or tortilla chips. My favorite are tortilla chips.

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