Brussels Sprouts Dip

Brussels sprouts and cheese dip in a cast iron skillet with a spoon next to chips and Brussels sprouts.

Similar to spinach artichoke dip, this easy appetizer is speckled with shaved Brussels sprouts. It's creamy, cheesy, and delicious and a great option for entertaining guests at the holidays or for football games!

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings ¼-cup servings

Calories 129kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition