Cheesy Baked Brussels Sprout-Artichoke Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Replace the spinach in the holiday party classic with Brussels sprouts and you won't be mad.
Ingredients
- 2 c. artichoke hearts packed in water, chopped
- 2 c. Brussels sprouts, blanched and chopped
- 8 oz. cream cheese
- 1 c. Parmesan
- 1/2 c. mayonnaise
- 1/2 c. shredded Gruyere
- 2 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- Pita chips or baguette, for serving
Instructions
- Preheat oven to 350 degrees F. In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic. Season generously with salt and pepper.
- Transfer mixture to cast-iron skillet or baking dish and sprinkle with remaining Parmesan.
- Bake until mixture is warmed through and browned and bubbly on top, 18 to 20 minutes. Serve hot with pita chips or baguette slices.
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