Best Creamy Brussels Sprout Shallot Dip Recipes

CREAMY BRUSSELS SPROUTS PARTY DIP

Creamy Brussels Sprouts Party Dip image

Frozen Brussels sprouts give a new look and taste to a popular party dip. Enjoy this creamy dip without worrying about your waistline! Removing fat--but not flavor--is easily accomplished by using reduced-fat dairy products.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 16

Number Of Ingredients 10

Ingredients

2 boxes (10 oz each) frozen baby Brussels sprouts & butter sauce
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup reduced-fat sour cream
6 tablespoons shredded fresh Parmesan cheese
1/4 cup fat-free (skim) milk
1 tablespoon spicy brown or spicy stone-ground mustard
2 teaspoons fresh lemon juice
1/4 cup finely chopped red bell pepper
multigrain sea salt sweet potato chips, if desired
Assorted raw vegetables, if desired

Steps:

Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

CREAMY BRUSSELS SPROUTS WITH SHALLOTS

Creamy Brussels Sprouts With Shallots image

Make and share this Creamy Brussels Sprouts With Shallots recipe from Food.com.

Provided by JAG0913

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces prosciutto, sliced into strips (i used 6 pieces of bacon cut into tiny pieces)
1 lb Brussels sprout, trimmed, halved
2 tablespoons unsalted butter
1/4 cup shallot, minced
1/2 cup heavy cream
salt and pepper

Steps:

Bring large pot of salted water to a boil for the brussels sprouts.
Saute prosciutto in a skillet coated with nonstick spray until crispy.
Transfer to a paper towel lined plate.
Boil sprouts until crisp-tender, about 3 minutes; drain.
Melt butter over medium-high heat in the skillet used to saute prosciutto.
Add shallots, cook 2 minutes, then stir in sprouts.
Stir in cream, simmer 2-3 minutes, then season with salt and pepper.
Toss with prosciutto before serving.

Nutrition Facts : Calories 201.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 56, Sodium 37.1, Carbohydrate 10.6, Fiber 3, Sugar 2, Protein 3.8

WARM BRUSSELS-SPROUT DIP

Warm Brussels-Sprout Dip image

Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin C-and they're a top source of folate. Here, we've worked them into a delicious winter dip that is as creamy as can be while still staying in the light and healthy range.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 55m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for dish
3 cloves garlic, minced
2 pinches red-pepper flakes
1 pound Brussels sprouts, trimmed and finely shredded
Kosher salt
Finely grated zest of 1 lemon
8 ounces Neufchâtel cheese, room temperature
1 cup Greek yogurt
4 ounces mozzarella, grated (1 cup)
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
Crudités, for serving

Steps:

Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.