Brussel Sprouts Dip

Make this comfy hot dip for the cold winter weather. Break out a bag of Pretzel Crisps® for a crunchy vessel that’s perfect the scoop up your Brussels sprouts and gooey cheesiness. The best part is you’re sneaking a ton of vitamin C and fiber-packed leafy greens into what should be a guilty indulgence! Try with Sea Salt and Cracked Pepper, Buffalo Wing, or Sesame Pretzel Crisps®.

5 cups chopped sprouts (Washed, stem sliced off, outer leaves peeled off)
1 T oil
4 cloves garlic, minced
1 small onion, diced
Dried thyme leaves
8 ounces block of jack cheese, shredded (makes about 2 1/2 heaping cups shredded)
1 cup sour cream
8 ounces cream cheese, softened
¼ cup freshly shredded parmesan cheese
1 bag of your favorite Pretzel Crisps®

After cleaning Brussels sprouts, roughly chop into pieces small enough to be scooped up with a Pretzel Crisps®. Set aside and mince your garlic, and dice your onion.

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Heat 1 Tablespoon of olive oil in a large pan on medium heat. Add onion and garlic for a few minutes, and then dump in Brussels sprouts. Cook until slightly wilted.

In a bowl, stir together softened cream cheese and sour cream. Next, mix in Parmesan cheese and shredded jack cheese. Combine with cooked Brussels sprouts.

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Scoop into a baking dish and bake at 400 degrees for 10 minutes, or until bubbling. Serve while hot with Pretzel Crisps®.