Brussels Sprout and Artichoke Dip

Ingredients

  • 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)

Serves 8
Oven Temp 350 F
Prep Time 10 min
Total Time 45 min

Sharon's Hint

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

Directions

Cut artichoke hearts in quarters and place in mixing bowl with sliced Brussels sprouts. Stir. Add softened cream cheese, mayonnaise, garlic, swiss cheese and half the parmesan into a bowl and mix until well combined.. Place in a well oiled 8"x 8" baking dish or cast iron pan. Top with remaining parmesan. Bake at 350F for 30-35 minutes or until mixture is bubbly and cheese is starting to turn golden brown. Serve with chips.

 

     
Mailing Address

P.O. Box 549
Traverse City, MI   49685-0549

Phone: 800-678-1941
Fax: 231-946-1902

Physical Address

(Courier Deliveries Only)
1868 McRae Hill Road
Traverse City, Michigan 49685