Lightened Up Cheesy Brussels Sprout Leek Dip
Lightened Up Cheesy Brussels Sprout Leek Dip is a cheesy, warm dip packed with sauteed shaved brussels sprouts and leeks. It’s lightened up with Greek yogurt, so you can snack with less guilt!
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 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 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 sauteed 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 Lightened Up Cheesy Brussels Sprout Leek 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!
- 2-3 tablespoons extra virgin olive oil
- 2 leeks, white and light green parts only, thinly sliced (1½ cups)
- 8 ounces brussels sprouts, stemmed, halved, and shaved thinly (about 10 brussels sprouts)
- 2 cloves garlic
- ½ cup low fat Vegenaise or mayo (I used Vegenaise)
- ½ cup plain Greek yogurt (I used 0%)
- ¼ teaspoon cayenne pepper, or more if you like things spicy
- salt and pepper, to taste
- ¾ 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!
Recipe by Flavor the Moments.