Cheesy Brussels Sprouts Dip

  • Yield 6 servings
  • Prep 10 minutes
  • Cook 15 minutes

This is a rich and creamy dip perfect for entertaining, and even more perfect for sneaking veggies into your guests!

Brussels Sprout Dip


1/2 cup fat-free Greek yogurt
4 ounces low-fat cream cheese
1 cup park-skim Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/8 teaspoon cayenne pepper
2 shallots, minced
2 cloves garlic, minced
3 cups Brussels sprouts
1/4 teaspoon kosher or rea salt
1/4 teaspoon black pepper


  1. Preheat oven to 375 F.
  2. In a medium bowl, stir together yogurt, Neufchatel/cream cheese, mozzarella, parmesan and cayenne pepper and set aside.
  3. Heat 1 Tbsp of the olive oil in an oven-safe or cast iron skillet over medium heat. Add shallot and garlic and cook for two minutes, stirring frequently. Add Brussels sprouts, salt, and pepper and cook for 4-5 minutes until somewhat wilted. Remove from heat and let cool slightly.
  4. Add Brussels sprout mixture to the cheese mixture and stir to combine.
  5. Wipe out any remnants from the skillet and grease with the other tablespoon of olive oil. Transfer mixture from the bowl to the skillet and bake for 12-14 minutes until sides are bubbling and top is lightly browned.
  6. Let cool for five minutes and serve in skillet with pita, chips or veggies.

Cook’s Note: For the mozzarella, it’s best to buy a block and shred it yourself with a food processor or hand grater. Pre-shredded cheese has anti-caking agents which prevent it from melting as well as the blocks.

Julie is a hobby cook and baker who daylights as a corporate peon. She enjoys traveling, hilarious cat gifs, short walks on the beach, and running her blog,



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