Creamy Brussels Sprout & Shallot Dip

Creamy Brussels Sprout & Shallot Dip

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4


1/4 tsp Black pepper
2 1/2 cup Brussels sprouts (roughly chopped)
1/2 cup Cream cheese, fat free
2 tbsp Extra virgin olive oil (divided)
2 clove(s) Garlic (minced)
1 cup, shredded Mozzarella cheese, partially skimmed
1/4 cup Parmesan cheese, grated (plus extra for topping)
1/4 tsp Sea salt
1 medium shallot(s) Shallots (chopped)
1/2 cup Sour cream, light


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, 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.

In a separate bowl mix together sour cream, 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 does not stick. 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.

Nutrition Facts

Per Portion

Calories 289
Calories from fat 155
Calories from saturated fat 66
Total Fat 17.2 g
Saturated Fat 7.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.9 g
Cholesterol 39 mg
Sodium 687 mg
Potassium 491 mg
Total Carbohydrate 15.4 g
Dietary Fiber 2.9 g
Sugars 3.4 g
Protein 18.2 g

Dietary servings

Per Portion

Milk Alternative 1.3
Vegetables 1.0

Energy sources

Recipe from:
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