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

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