Cheesy Brussels Sprout Leek Dip is a cheesy, warm dip packed with caramelized brussels sprouts and leeks. It's lightened up with Greek yogurt, so you can snack with less guilt!
2leekswhite and light green parts only, thinly sliced (1 1/2 cups)
8ouncesbrussels sproutsstemmed, halved, and shaved thinly (about 10 brussels sprouts)
2clovesgarlic
1/2cupVegenaise or mayo
1/2cupplain Greek yogurt
1/4teaspooncayenne pepperor more if you like things spicy
salt and pepperto taste
3/4cupgrated cheese*
Instructions
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!
Notes
*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.