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. 

Martha Stewart Living, November 2019

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Lennart Weibull

Recipe Summary

prep:
30 mins
total:
55 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

For fast shredding, use the slicing attachment on a food processor.

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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
01/04/2020
This was very easy to make and delicious! The whole family loves it...from picky little boy to Nonnie (Italian grandmother). This will be a staple appetizer in our house.
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