Cheesy Brussels Sprouts Dip

Brussels Sprout Dip
  • Yield: 6 servings
  • Prep: 10 minutes
  • Cook: 15 minutes


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

Nutritional Info *per serving

  • Calories 190
  • Fat 13g
  • Sodium 235
  • Carbohydrate 7g
  • Sugars 3g
  • Protein 13g