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Meatless Monday: Cheesy Brussels Shallot Dip

How was everyone’s Thanksgiving?  Mine was great, which means I ate too much, didn’t work out as much as I would have liked, but got to catch up on sleep and spend time with my family.  About three more weeks for me until I have to turn around and start doing it again!!  I wanted to share with you a great dip we served over the holiday, which was a hit.  I think I’ll be making it again for the Christmas holiday.  Follow the recipe below.

2 Tbsp olive oil, divided

3 cups Brussels sprouts, roughly chopped

2 shallots, chopped

2 cloves garlic, minced

1/2 cup sour cream or I used Greek Yogurt

4 ounces (1/2 package) 1/3 fat cream cheese

1 cup low-fat shredded mozzarella cheese

1/4 cup grated Parmesan cheese + more for topping

1/4 tsp each sea salt and ground black pepper

You can also add 1 Cup Sliced Leeks, if desired  

Brussels Shallot Dip Ingredients

Brussels Shallot Dip Ingredients

Heat a cast iron or oven-safe skillet over medium heat

Once hot add 1 Tbsp olive oil, shallot and garlic

Stir constantly as to not to let it burn

Add Brussels sprouts and leeks (if using), 1/4 tsp each sea salt and pepper and stir

Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well

Brussels Cooking

Brussels, Shallots, and Garlic Cooking

In a separate bowl mix together sour cream (or Yogurt), cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir

Add Brussels sprouts mixture to the bowl and stir until well combined

Use additional Tbsp olive oil to lightly grease the cast iron so the dip doesn’t stick

Cheeses added

Cheeses added

Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly

Serve with veggies, pita, crackers, bread or tortilla chips

Ready to be dipped into!

Ready to be dipped into!

Cheesy Brussels Shallot Dip
Serves 10
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
110 calories
4 g
17 g
8 g
7 g
3 g
66 g
262 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
66g
Servings
10
Amount Per Serving
Calories 110
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 262mg
11%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 7g
Vitamin A
7%
Vitamin C
38%
Calcium
18%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp olive oil, divided
  2. 3 cups Brussels sprouts, roughly chopped
  3. 2 shallots, chopped
  4. 2 cloves garlic, minced
  5. 1/2 cup sour cream or I used Greek Yogurt
  6. 4 ounces (1/2 package) 1/3 fat cream cheese
  7. 1 cup low-fat shredded mozzarella cheese
  8. 1/4 cup grated Parmesan cheese + more for topping
  9. 1/4 tsp each sea salt and ground black pepper
Instructions
  1. Heat a cast iron or oven-safe skillet over medium heat
  2. Once hot add 1 Tbsp olive oil, shallot and garlic
  3. Stir constantly as to not to let it burn
  4. Add Brussels sprouts, leeks (if using), 1/4 tsp each sea salt and pepper and stir
  5. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well
  6. In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir
  7. Add Brussels sprouts mixture to the bowl and stir until well combined
  8. Use additional Tbsp olive oil to lightly grease the cast iron so the dip doesn’t stick
  9. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly
  10. Serve with veggies, pita, crackers, bread or tortilla chips
Adapted from Minimilist Baker
beta
calories
110
fat
8g
protein
7g
carbs
4g
more
Adapted from Minimilist Baker
https://www.newsforchews.com/
I’ll start posting my Holiday Gift Guides, so stay tuned.  And, if you have a suggestion, feel free to email me at ashley@newsforchews.com!

Stay hungry…

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