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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted brussell sprout and artichoke garden dip. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Roasted Brussell Sprout and Artichoke Garden Dip is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Roasted Brussell Sprout and Artichoke Garden Dip is something that I’ve loved my whole life.

Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

To begin with this recipe, we must prepare a few ingredients. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Make ready 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
  2. Prepare 1 14 oz can artichoke hearts-chopped
  3. Make ready 4 green onions, chopped
  4. Prepare 1 large shallot, chopped
  5. Take 2 clove garlic, minced
  6. Make ready 1 1/2 tbsp olive oil
  7. Take 1/3 cup buttermilk
  8. Prepare 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
  9. Take 1/2 cup plain greek yogurt
  10. Prepare 1 1/2 cup shredded mozerella cheese
  11. Make ready 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
  12. Get 5 tbsp balsamic vinegar
  13. Take 1 tsp sea salt
  14. Prepare 1 tsp coarsely cracked black pepper

Feed your guests this Cheesy Brussels Sprout-Artichoke Dip from Delish.com. In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic, then season generously. Oven Roasted Brussel Sprouts Have A Perfectly Crispy Outside, And A Melt-In-Your-Mouth Center. Roasted with Dijon mustard to dip them in, is amazing.

Steps 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.

My boys called them green balls when they were little and it was hilarious to see the male teenage clerk squirm. Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem. Place halved brussel sprouts on baking sheet. Drizzle with olive oil and balsalmic vinegar.

So that is going to wrap this up with this exceptional food roasted brussell sprout and artichoke garden dip recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!