Cheesy Baked Brussels Sprout-Artichoke Dip
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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