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Reference to Producing Yummy Roasted Brussell Sprout and Artichoke Garden Dip

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Roasted Brussell Sprout and Artichoke Garden Dip

We hope you got insight from reading it, now let's go back to roasted brussell sprout and artichoke garden dip recipe. To cook roasted brussell sprout and artichoke garden dip you only need 14 ingredients and 10 steps. Here is how you cook that.

To cook an extraordinary Roasted Brussell Sprout and Artichoke Garden Dip, below are the components needed:

  1. Prepare of brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half.
  2. Use of 14 oz can artichoke hearts-chopped.
  3. Provide of green onions, chopped.
  4. Get of shallot, chopped.
  5. Use of garlic, minced.
  6. Prepare of olive oil.
  7. Prepare of buttermilk.
  8. Take of neufchatel cheese (or regular cream cheese) (1/2 pkg).
  9. Get of plain greek yogurt.
  10. Get of shredded mozerella cheese.
  11. Get of chopped fresh rosemary, plus 1 tsp for topping.
  12. You need of balsamic vinegar.
  13. Get of sea salt.
  14. Get of coarsely cracked black pepper.

After preparing the ingridients, now you are ready to cook your appetizing Roasted Brussell Sprout and Artichoke Garden Dip by following the instructions below:

  1. Preheat oven to 400°..
  2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half..
  3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well..
  4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned..
  5. Once done, remove from the oven, cool and chop coarsely for dip..
  6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside..
  7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture..
  8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly..
  9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary..
  10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice..

Pomegranate & Brussel Sprout SaladThe Spice and Tea Exchange. Place halved brussel sprouts on baking sheet. Drizzle with olive oil and balsalmic vinegar. The vinegar makes them caramelize and they are almost like brussel sprout fries. These Oven Roasted Brussel Sprouts make for an easy festive side dish for Thanksgiving & holiday dinner parties.

Recipe : Roasted Brussell Sprout and Artichoke Garden Dip

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step by step to make Roasted Brussell Sprout and Artichoke Garden Dip

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