Roasted Brussell Sprout and Artichoke Garden Dip
Roasted Brussell Sprout and Artichoke Garden Dip

Hey everyone, it’s Griffin, welcome to my recipe website. Today, I’m gonna show you how to prepare a distinctive dish, roasted brussell sprout and artichoke garden dip. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Brussell Sprout and Artichoke Garden Dip is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Brussell Sprout and Artichoke Garden Dip is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Take 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
  2. Take 1 14 oz can artichoke hearts-chopped
  3. Prepare 4 green onions, chopped
  4. Prepare 1 large shallot, chopped
  5. Make ready 2 clove garlic, minced
  6. Prepare 1 1/2 tbsp olive oil
  7. Prepare 1/3 cup buttermilk
  8. Make ready 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
  9. Make ready 1/2 cup plain greek yogurt
  10. Take 1 1/2 cup shredded mozerella cheese
  11. Make ready 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
  12. Take 5 tbsp balsamic vinegar
  13. Make ready 1 tsp sea salt
  14. Get 1 tsp coarsely cracked black pepper
Step by Step to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Preheat oven to 400°.
  2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
  3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well.
  4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
  5. Once done, remove from the oven, cool and chop coarsely for dip.
  6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside.
  7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture.
  8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
  9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary.
  10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.

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