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Roasted Brussell Sprout and Artichoke Garden Dip
Roasted Brussell Sprout and Artichoke Garden Dip

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Know that blueberries are terrific for your heart. Blueberries are rich in antioxidants, especially pterostilbene. Pterostilbene works in a similar way as the resveratrol found in grapes. This antioxidant may be able to help your body improve its ability to break down the fat and cholesterol you eat. The better it is for your body to process fat and cholesterol, the less likely it is for those things to build up in your arteries and cause heart problems. That just means that it helps keep your heart healthy.

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We hope you got benefit from reading it, now let’s go back to roasted brussell sprout and artichoke garden dip recipe. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:
  1. Prepare 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
  2. Use 1 14 oz can artichoke hearts-chopped
  3. Provide 4 green onions, chopped
  4. Take 1 large shallot, chopped
  5. You need 2 clove garlic, minced
  6. Take 1 1/2 tbsp olive oil
  7. Get 1/3 cup buttermilk
  8. Provide 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
  9. Prepare 1/2 cup plain greek yogurt
  10. You need 1 1/2 cup shredded mozerella cheese
  11. Provide 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
  12. Use 5 tbsp balsamic vinegar
  13. Provide 1 tsp sea salt
  14. Take 1 tsp coarsely cracked black pepper
Steps to make Roasted Brussell Sprout and Artichoke Garden Dip:
  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.

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