Creamy Brussels Sprout Dip

This Creamy Brussels Sprout Dip is a cozy, flavorful twist on the classic party favorite. Roasted Brussels sprouts are finely chopped and folded into a warm, cheesy base made with cream cheese, sour cream, garlic, mozzarella, and Parmesan. The result is a dip that’s golden, bubbly, and packed with savory, comforting flavor.

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Prep Time 10

Cook Time 30

Servings: 8 People

Course: Appetizer

Ingredients Equipment Method

Ingredients

1 lb Brussels sprouts trimmed and halved
2 tbsp Olive oil
Salt & pepper to taste
4 oz Cream cheese softened
½ cup Sour cream or Greek yogurt
½ cup Grated parmesan cheese
½ cup Shredded mozzarella cheese
2 cloves Garlic minced
1 tbsp Lemon juice optional, brightens flavor
Pinch of crushed red pepper flakes optional, adds heat
Fresh parsley or chives chopped, for garnish

Equipment

Baking Sheet
Sharp knife & cutting board
Mixing Bowl
Spoon or spatula
Small baking dish or oven safe skillet

Method

Roast the Brussels sprouts:
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes until tender and lightly browned, stirring halfway through.
Prepare the dip base:
In a mixing bowl, combine softened cream cheese, sour cream (or Greek yogurt), Parmesan, mozzarella, minced garlic, and lemon juice (if using). Mix until smooth.
Blend:
Once Brussels sprouts have cooled slightly, chop finely or pulse in a food processor until finely chopped but not pureed.
Stir Brussels sprouts into the cheese mixture. Add red pepper flakes if using, and adjust salt and pepper to taste.
Bake the dip:
Transfer dip to a small baking dish.
Bake at 375°F (190°C) for about 15 minutes until bubbly and golden on top.
Serve:
Garnish with fresh parsley or chives.
Serve warm with crackers, toasted baguette slices, or fresh veggie sticks.