Brussels Sprouts & Leek Dip (Edit recipe)

If you are tired of making Spinach Artichoke dip and are looking for a new veggie/ flavor combo, you have to try this Creamy, Cheesy, Warm Brussels Sprouts & Leek Dip. There are endless ways to enjoy this dip - pair it with veggies, chips, crackers for a great appetizer or snack, use it as a spread on toast or bake it stuffed in a chicken breast.

10 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	572
Fat:	41 g
Carbohydrates:	32 g
Protein:	19 g
Cholesterol:	55 g
Sodium:	1665 mg
Fiber:	9 g
Sugars:	9 g
Calculated per serving.

by Date Thy Plate

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 cloves Garlic, finely chopped
1 whole Red Onion, finely chopped
2 whole Leek, finely sliced
10 whole Brussels Sprouts, shredded
2.5 tsp Salt
0.5 cup Mayonnaise
0.5 cup Plain Greek Yogurt
0.75 cup Fresh Mozzarella, grated
0.25 tsp Cayenne Pepper, Primal Palate

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven at 350F.
Heat 2 tbsp Extra Virgin Olive Oil in a saucepan. Add finely chopped garlic, red onion and sauté until softened.
Add finely sliced Leeks (white and light green parts) and sauté for a 2-3 mins.
Add shredded Brussels Sprouts and sauté for 5-7 mins.
Add 1 1/2 tsp salt. Stir, remove and set aside.
In a medium bowl, add 1/2 cup Mayonnaise, 1/2 cup Greek Yogurt, a dash of Cayenne pepper, 1 tsp Salt and 3/4 cup Mozzarella cheese. Stir well to combine.
Add the Brussels Sprouts-Leek Mixture, reserving 2 tbsp for garnish. Mix well.
Transfer this mixture to a baking dish.
Bake for 30 mins, then add the reserved brussels sprouts-leek mixture on top and bake for another 10 mins.
Enjoy the dip warm with your favorite Chips.

Notes

This is my lightened up version using Greek Yogurt + Mayo as a base instead of the usual cream cheese + sour cream base found in most dip recipes. I used Mozzarella cheese for this recipe, but you could also use Mexican cheese blend, Gruyere or add a sprinkle of Parmesan cheese before baking.