Nogluten Recipes

Roasted Brussell Sprout And Artichoke Garden Dip Recipe

Roasted Brussell Sprout and Artichoke Garden Dip Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Roasted Brussell Sprout and Artichoke Garden Dip in your home. Then, follow these steps below to serve Roasted Brussell Sprout and Artichoke Garden Dip for your family or friends.

Ingredients: Roasted Brussell Sprout and Artichoke Garden Dip

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

How to Make Roasted Brussell Sprout and Artichoke Garden Dip

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Roasted Brussell Sprout and Artichoke Garden Dip in your home by yourself.

    Step 1
  • Preheat oven to 400°.
  • Step 2
  • If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
  • Step 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.
  • Step 4
  • Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
  • Step 5
  • Once done, remove from the oven, cool and chop coarsely for dip.
  • Step 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.
  • Step 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.
  • Step 8
  • Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
  • Step 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.
  • Step 10
  • Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.
Roasted Brussell Sprout and Artichoke Garden Dip Reviews

Add your opinion about Roasted Brussell Sprout and Artichoke Garden Dip Recipe above or tell your story when cooking Roasted Brussell Sprout and Artichoke Garden Dip in your home.

Recipe Related to Roasted Brussell Sprout and Artichoke Garden Dip
Baked broccoli chicken alfredo Baked broccoli chicken alfredo
Posted at : December 28, 2016, 3:47 pm
Posted by : masterchefBilly
Cooking Time : 40 minutes
Serving : 4
Fruit Cocktail Pie Fruit Cocktail Pie
Posted at : December 28, 2016, 3:01 pm
Posted by : renee
Easy Inarizushi Easy Inarizushi
Posted at : December 28, 2016, 2:53 pm
Posted by : cookpad.japan
Serving : 10
Spinach with Pine Nuts Spinach with Pine Nuts
Posted at : December 28, 2016, 3:47 pm
Posted by : cookpad.spain
Category : side dish
Cooking Time : 15 minutes
Serving : 4
Microwaved Authentic Custard Cream Microwaved Authentic Custard Cream
Posted at : December 28, 2016, 12:09 pm
Posted by : cookpad.japan
Serving : 1

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z