Cheesy Brussels Sprout Leek Dip
Cheesy Brussels Sprout Leek Dip is an easy brussels sprout dip that’s warm, cheesy and lightened up with Greek yogurt!
Meet my new favorite dip! I hope you’re not crinkling up your nose in distaste because you’re a brussels sprout hater, and if you are, you’re world is going be changed forever.
Yes…this cheesy, caramelized brussels sprout dip is life changing, people.
If you’re a brussels sprout hater, I know you’re still skeptical. I know this because my husband doesn’t like them very much, and when he asked me what kind of dip this was, he crinkled his nose. He declined the first day, then when I warmed some up in a ramekin for myself and he was hungry for a snack the next day, he said he’d try it.
He tried it, liked it, and ate some with me every day after that until it was gone. He even asked for it one night. Then I made another batch just to make sure it was spot on before I shared it with you, and like I already knew, we loved it all over again.
The clincher? My kids are eating it, too! Honestly, there’s nothing not to love about this brussels sprout dip. 🙂
Heaven knows I’ll eat brussels sprouts any way you serve them up — roasted, sauteed, shaved raw in slaws, you name it.
I thought they would be amazing in a warm dip similar to artichoke dip, and I think this dip kicks that one to the curb.
I sautéed the brussels sprouts and leek with some garlic and olive oil until softened, and I could’ve stopped right there and eaten the whole bowl, but thankfully I didn’t.
I didn’t because I wanted to take them over the top and make them into the dip of all dips. I’d never tried using brussels sprouts in a dip like this before, but I knew it had to be delicious.
I mixed the brussels sprouts and leek with a combination of plain nonfat Greek yogurt and low fat Vegenaise instead of mayo. Of course you can use your favorite mayo — I’ve never been a fan of mayo and prefer Vegenaise.
Next comes the cheese. I used full fat grated Mexican blend cheese, because for me, low fat cheese just isn’t a tasty substitute. I prefer to use less of the real thing for flavor and meltability, which we need here!
In my mind, since I lightened up this dish with the other ingredients, there was definitely some room for full fat cheese here.
This cheesy brussels sprout dip may be packed with veggies and lighter, but you’ll enjoy it every bit as much as the full fat versions out there. It’s indulgent without being over the top, and it takes warm dip to a tasty new level.
If you’re a brussels sprout hater and you didn’t know they were in here, you’d love this dip. If you do love brussels sprouts already, I don’t even have to tell you that it’s right up your alley.
Come on…take a bite!
See my Appetizer recipes for more inspiration.
More brussels sprout recipes you’ll love:
Warm Caramelized Brussels Sprout Leek Dip
- 2-3 tablespoons extra virgin olive oil
- 2 leeks white and light green parts only, thinly sliced (1 1/2 cups)
- 8 ounces brussels sprouts stemmed, halved, and shaved thinly (about 10 brussels sprouts)
- 2 cloves garlic
- 1/2 cup Vegenaise or mayo
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon cayenne pepper or more if you like things spicy
- salt and pepper to taste
- 3/4 cup grated cheese*
- Preheat the oven to 350 degrees.
- In a cast iron or other skillet, heat the 2 tablespoons olive oil over medium heat. Add the leek, brussels sprouts, and garlic, and saute until softened, about 5-8 minutes. If the skillet gets too hot, decrease the heat to medium low to prevent burning. Remove from heat and set aside.
- In a medium bowl, combine the Vegenaise or mayo, Greek yogurt, and cayenne pepper with salt and pepper, to taste, then stir in the cheese. Add the brussels sprout mixture, reserving a couple of tablespoons for the top, if desired, and stir to combine.
- Bake for 30 minutes until bubbly and beginning to turn golden brown, and place the remaining 2 tablespoons on top in the center to caramelize. Bake 5-10 more minutes, until the edges are crispy and the top is golden brown.
- Serve warm with crackers or tortilla chips, and enjoy!
- *I used a Mexican cheese blend for this dip, but you can use your favorite cheese or cheese blend. This would be equally delicious with Gruyere and parmesan!
Recipe by Flavor the Moments.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
26 Comments on “Cheesy Brussels Sprout Leek Dip”
This dip definitely looks like changing, Marcie! I’ve never had brussels sprouts in a dip before, so I’m definitely intrigued. Love how cheesy this is!
Thanks, Gayle! I know a lot of people aren’t on the brussels sprout bandwagon, but with all this cheese I figured it just might fly. 🙂
I LOVE brussels sprouts and leeks, so I KNOW this dip is amazing! These cheesy brussels sprouts have my name written all over it, Marcie! I am so glad your husband loved this dip, because if he didn’t I would have had to say he is crazy!! I have GOT to make this! Cheers, my dear! <3
My whole family was on board with this and I’m making it for the holidays — these people are going to like brussels sprouts! haha Thanks, Cheyanne!
LOVE the use of greek yogurt in here! Not only is it super tangy and delicious, but also so healthy 🙂
Thanks, Medha! Greek yogurt always works wonders in dips like this!
I don’t know how someone could hate on this – it looks SO delicious!! I’m all about brussels sprouts and this looks like cheesy dip perfection 🙂
I didn’t find any haters in my household thankfully, so I’m serving this for the holidays! haha Thanks, Rachel!
I am a brussels sprout LOVERRRR so I know I would adore this dip! Plus, I mean cheese. Never ever bad! haha This sounds so so good!!
Yes, I know you would love this dip! haha Thanks, Ashley!
I love brussels sprouts. In fact, is it wrong I want to dip roasted sprouts into this instead of bread???
Oh gosh no — there’s nothing wrong with that, Laura! Brussels sprouts are better than bread in my book. 🙂
YES! I for sure need to make this dip soon, Marcie. A local restaurant here makes a brussels appetizer that totally converted Brian into a fan, so he’d definitely help me polish off the whole pan. Plus lightened up? Perfect!
I honestly think people that think they hate brussels sprouts have just never eaten them beyond steamed — how is it possible to hate them??? Thanks, Alyssa!
I admit I’m one of the brussels sprouts haters, but I think you’ve convinced me to give this a try because it looks absolutely delicious!
You really wouldn’t even know they’re brussels sprouts just by taste — they don’t have a strong cabbage flavor at all! I hope you try it, Sandra! 🙂
Mmm … if ever there’s a way to get brussels haters to eat them it’s this!
You’re so right, Helen! It worked here in my house, that’s for sure. 🙂
That dip is very interesting with the brussels in it. Would add so much more flavor and texture. Would be super perfect for an appetizer. Will Pin to make sometime.
Hugs and have a wonderful week my dear.
I’m completely addicted to this dip, Ash, and can’t imagine not using brussels sprouts all the time. 🙂 Thanks so much, and enjoy the holiday with your family!
This dip looks amazing Marcie! I love that you lightened it up. I’ve never tried making a dip with brussels sprouts before.
It was a first for me Christin, and now I can’t imagine using anything else in my dip! 🙂
Thank you, Dannii! I’m really not sure why it took me so long to think of this but I’m definitely making up for lost time. 🙂
I actually prefer this lightened up recipe, too, Amy. The other one I had was too rich for me — this one is perfect!
I’m wondering…how would finely chopped and sauteed cauliflower taste added to this? It’s so good alone, steamed, but it’s also wonderful in many other dishes, I can only imagine it would enhance an already delicious-sounding dip. Methinks I’m going to give it a try.
Oh, I think caramelized cauliflower would be delicious in this! That’s a wonderful idea and I’d love to hear how it works out for you!