This appetizer recipe for hot Brussels sprouts dip couldn’t be more simple! Sautéed onion, garlic, and shredded Brussels sprouts are folded into a creamy blend of cream cheese, parmesan, mozzarella, and sour cream, then baked to bubbly perfection. Serve this veggie-loaded dip for the holidays, football games, or any time you’re entertaining!
I’m popping in during the holiday rush with the BEST recipe to make when you’re entertaining this season! This cheesy, creamy, super easy (see what I did there?) Brussels sprouts dip is so flavorful and comforting. Plus, it’s pretty veggie-loaded, even with all the cheese.
If you like spinach artichoke dip, I think you’ll love this one! It’s similar in texture, but the Brussels sprouts add their own taste and some crunch too. I included lemon juice and Worcestershire as seasonings to round it all out, and I gotta say, the flavors are on point!
So if you’re searching for an easy appetizer to whip up before Christmas dinner or for a New Year’s Eve party, give this dip a try. It won’t disappoint.
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Ingredients and Substitutions
- Brussels sprouts: To save time, use shredded Brussels sprouts that you can sometimes find in the produce section at the grocery store. Otherwise, shred the sprouts yourself using a knife or a food processor with a slicing disc. See my How to Shave Brussels Sprouts tutorial for tips.
- Onion: Use white or yellow onion.
- Garlic: I like to use fresh garlic in Brussels sprouts dip, but you can use 1 teaspoon of garlic powder or dried minced garlic instead.
- Parmesan and mozzarella: These taste best in my opinion but if you don’t have them on hand, sub fontina, gruyere, havarti, or a mild cheddar. Use a parmesan cheese labeled as vegetarian if you need it to be.
- Cream cheese: Sub mascarpone if needed. You could also try pureed cottage cheese.
- Sour cream: Sub plain or Greek yogurt.
- Worcestershire sauce: Use a vegan Worcestershire sauce, such as Annie’s or Whole Foods 365 brand, if you want your dip to be strictly vegetarian.
- Lemon: Sub apple cider vinegar if needed.
- Possible additions: Bacon bits or red pepper flakes.
Instructions
The full recipe card for Brussels sprouts dip is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cook the onion, shredded Brussels sprouts, and garlic in some oil in a cast iron or other oven-safe skillet.
In a mixing bowl, stir together the cheeses, Worcestershire, and lemon juice.
Add the Brussels sprouts to the cheese mixture and stir to combine. Spread out in the same skillet. Sprinkle with the remaining parmesan.
Bake until bubbly and golden brown!
Prep Ahead, Storage, and Reheating
To save time and make Brussels sprouts dip in advance, assemble everything in the skillet but don’t bake it. Instead, cover tightly with foil and keep in the refrigerator for up to 24 hours. Then, uncover and pop it in the oven when you want to eat it!
If you have leftovers, keep them in an airtight container in the fridge for 2 to 3 days. You can eat the dip cold or warm. Reheat in the microwave for 1 to 2 minutes until warmed through. Alternatively, you can spread the leftover dip back out in a skillet and reheat in the oven for 10 minutes at 350 degrees F.
Serving
Enjoy this easy Brussels sprouts dip with chips, bread, or veggies! I personally like it best with plain, kettle cooked potato chips like Boulder Canyon brand. It’s also great with carrot sticks, bell peppers, warm baguette slices, or pita chips.
More Creamy Veggie Dips
Love this cheesy dip? Check out these similar recipes while you’re here:
📖 Recipe
Brussels Sprouts Dip
Equipment
- 12-inch cast iron skillet (or other oven-safe skillet)
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces Brussels sprouts - trimmed and shredded, about 2 cups
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 8 ounces cream cheese - softened
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded parmesan cheese - divided
- ½ cup sour cream
- 2 tablespoons lemon juice - from about ½ large lemon
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt
- Chopped parsley - for garnish; optional
- Chips, veggies, or bread - for serving
Instructions
- Be sure to put your cream cheese out at room temperature to soften for an hour or two before making the recipe.
- If you didn't buy pre-shredded Brussels sprouts, start by prepping them. Trim off the ends and remove any damaged or browning leaves. Then, slice in half lengthwise. Cut each half into thin strips. You can also save a lot of time by shredding them with a slicing disc on a food processor.
- Preheat the oven to 350℉/177℃.
- Warm the olive oil in a 12-inch cast iron or other oven-safe skillet. Add the onion and cook for about 3 minutes, then add the shredded Brussels sprouts. Cook for 5 to 7 minutes until softened. Add the garlic and cook for 1 more minute until fragrant. Remove from heat.
- In the meantime, mix together the softened cream cheese, ½ cup parmesan, mozzarella, sour cream, lemon juice, Worcestershire sauce, and salt in a large bowl.
- Fold the cooked onion and Brussels sprouts into the cheese mixture. Stir to combine.
- Check the cast iron skillet to see if it seems greased enough from cooking the veggies. If not, rub it with a little olive oil. Then, spread the mixture in it. Sprinkle the remaining ¼ cup parmesan on top.
- Bake for 15 to 20 minutes until golden brown and bubbly along the sides. You can even put the dip under the broiler for a couple minutes to get it browner if you want.
- Enjoy warm with potato chips, bread, or veggies!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Optional additions: Red pepper flakes or chopped bacon. Yum!
- Serving ideas: I love this dip with kettle-cooked potato chips. It’s also good with carrot sticks and warmed baguette slices.
- Make ahead: Assemble the dip in the skillet but don’t bake it. Cover tightly with foil and keep in the fridge for up to 24 hours. Bake when you want to serve it so it’s nice and hot.
- Leftovers: Keep in an airtight container in the fridge for 2 to 3 days. Enjoy warm or cold. Reheat in the microwave or back in a skillet in the oven.
- Dietary considerations: If you want this recipe to be strictly vegetarian, use a Worcestershire sauce labeled as vegan/vegetarian and a parmesan cheese labeled as vegetarian.
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