Roasted Brussell Sprout and Artichoke Garden Dip

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Roasted Brussell Sprout and Artichoke Garden Dip. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can cook Roasted Brussell Sprout and Artichoke Garden Dip using 14 ingredients and 10 steps. Here is how you cook that.

Yum! I love this dip! The flavors meld well together for a healthy, hearty dip worth digging into :hungry

Ingredients and spices that need to be Take to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
2. 1 14 oz can artichoke hearts-chopped
3. 4 green onions, chopped
4. 1 large shallot, chopped
5. 2 clove garlic, minced
6. 1 1/2 tbsp olive oil
7. 1/3 cup buttermilk
8. 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
9. 1/2 cup plain greek yogurt
10. 1 1/2 cup shredded mozerella cheese
11. 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
12. 5 tbsp balsamic vinegar
13. 1 tsp sea salt
14. 1 tsp coarsely cracked black pepper

Steps to make to make Roasted Brussell Sprout and Artichoke Garden Dip

1. Preheat oven to 400°.
2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well.
4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
5. Once done, remove from the oven, cool and chop coarsely for dip.
6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside.
7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture.
8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary.
10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.

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