North Bay Produce

Brussels Sprout and Artichoke Dip

A creamy veggie packed appetizer fit for any occasion.
Prep Time10 min Cook Time35 min Total Time45 min Servings8 Nut Free


  • 2 cups Brussels sprouts (shaved thin)
  • 2 cups artichoke hearts packed in water (drained)
  • 8 oz. cream cheese (softened)
  • 1/2 cup mayonnaise
  • 2 cloves garlic (finely minced)
  • 1/2 cup swiss cheese (shredded)
  • 1 cup parmesan (finely shredded & divided)

Sharon's Hint

For even cooking, slice Brussels sprouts very thin and toss to loosen up the layers.


Step 1. 

Cut artichoke hearts in quarters and place in mixing bowl with sliced Brussels sprouts. Stir.

Step 2. 

Add softened cream cheese, mayonnaise, garlic, swiss cheese, and half the parmesan into a bowl and mix until well combined...

Step 3. 

Place in a well oiled 8"x 8" baking dish or cast iron pan. Top with remaining parmesan. 

Step 4. 

Bake at 350F for 30-35 minutes or until mixture is bubbly and cheese is starting to turn golden brown. Serve with chips.


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