Well, the holidays are over. The constant parties and eating has ended and it is back to our diets. Or not. We made this recipe before Christmas and promptly forgot all about it. I don’t know how that is possible since I loved it so much. Seriously, one of my most favorite things we have made all year (Ever?). Since it is the beginning of the new year and many of us are trying to lose weight I offer you a compromise. I am still going to present you with this amazing, cheesy, dip. But, it contains brussel sprouts. The addition of brussel sprouts negates all the unhealthiness of the cheese.
For the last few years I have been on a serious campaign on behalf of my friend the brussel sprout. The brussel sprout does not get the love it deserves. I can honestly say that I have made brussel sprout lovers out of at least 30 people. I believe that with this dip the brussel sprout and I can change the world.
Kelly first saw this recipe on Food Gawker and she immediately told me about it. She knows my love for the sprout. And in dip form? Even better. The only thing we changed about this recipe was to add toasted almonds. I really think the almonds put it over the top. They gave the dip a really great crunch it was lacking. The weeks leading up to Christmas were a blur, and I admit that I forgot about this dip about 1 hour after eating it. But, now that the holidays are over and I am thinking straight again, I will be making this over and over again.
1 Tablespoon olive oil
2 1/2 cups brussel sprouts, shredded
1 shallot, chopped
2 cloves of garlic, minced
1/2 cup of plain Greek yogurt
4 oz cream cheese
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 cup almonds, slivered
Preheat the oven to 375 degrees F. Heat the olive oil over medium high heat in a cast iron skillet. Add the shallot and onion and saute until fragrant. Add the brussel sprouts and a pinch of salt and pepper. Cook for about 5 minutes or until tender. Stir them around so that they don’t get too charred. Meanwhile combine the yogurt, cream cheese, mozzarella cheese, and parmesan cheese in a bowl. Mix well. Fold in the cooked brussel sprouts and mix well. Spread the dip into an 8 inch baking dish and bake for about 10 minutes. While the dip is baking toast the almonds in the cast iron skillet over medium heat until golden brown but not burnt. Sprinkle the almonds over the dip and bake for an additional 5 minutes. Serve immediately tortilla chips.
Source: Adapted from Minimalist Baker