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


Lennart Weibull

Recipe Summary

30 mins
55 mins
Serves 6 to 8


Ingredient Checklist


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.

  • 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.


Reviews (1)

1 Ratings
  • 5 star values: 1
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Rating: 5.0 stars
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.