Easiest Way to Make Favorite Roasted Brussell Sprout and Artichoke Garden Dip

Roasted Brussell Sprout and Artichoke Garden Dip.

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, roasted brussell sprout and artichoke garden dip. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Brussell Sprout and Artichoke Garden Dip is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. Roasted Brussell Sprout and Artichoke Garden Dip is something that I have loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:

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

Instructions 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..

So that is going to wrap it up for this exceptional food roasted brussell sprout and artichoke garden dip recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!