Gooey Brussels Sprouts-Artichoke Dip

December 10, 2019
|
Created by Harmons
1 hour
Serves 10-12
INGREDIENTS:
  • 1 (8 oz) pkg cream cheese, softened
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 cup grated parmesan
  • 1 cup shredded cheddar
  • 1/2 cup shredded Gruyère
  • 1 (14 oz) can artichoke hearts, rinsed, drained, and chopped
  • 10 oz Brussel sprouts, blanched and chopped
  • 1/2 jalapeño roasted, halved, seeded, and minced
  • 2 cloves roasted garlic, minced
  • 1 tsp lemon zest
  • Salt and freshly ground white pepper
  • Pita chips or toasted baguette slices
DIRECTIONS:

Preheat oven to 350°.

In a large bowl, combine all ingredients except baguette. Mix until fully combined and season with salt and pepper. Transfer to a 9” x 13” baking dish and smooth top with a spatula.

Bake until bubbly and lightly golden, about 30 minutes. Turn oven to broil and broil until browned, about 5 minutes. Serve with pita chips, for dipping.