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Appetizer & Snack

Warm Brussels Sprout Dip

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.

Ingredients :

    3 tablespoons extra-virgin olive oil, plus more for dish
    3 cloves garlic, minced
    2 pinches red-pepper flakes
    1 pound Brussels sprouts, trimmed and finely shredded
    Kosher salt
    Finely grated zest of 1 lemon
    8 ounces Neufchâtel cheese, room temperature
    1 cup Greek yogurt
    4 ounces mozzarella, grated (1 cup)
    1 ounce Parmigiano-Reggiano, finely grated (¼ cup)
    Crudités, for serving

Direction :

    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.