Roasted Brussell Sprout and Artichoke Garden Dip

Brussell sprouts are a member of the cabbage family and are packed with vitamins and minerals. They are known for their distinct flavor and are often enjoyed roasted or sautéed.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Roasted Brussell Sprout and Artichoke Garden Dip

Cooking Method: Blending, Roasting Cuisine: American, Mediterranean Courses: Anytime, Appetizer, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 640

Best Season: Fall

Ingredients

Servings

• 12 ounce Brussell sprouts
• 1 can Artichoke hearts
• 2 tablespoon Olive oil
• 2 clove Garlic cloves
• 1 cup Greek yogurt
• 1 cup Parmesan cheese
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the Brussell sprouts and cut them in half.
3. Place the Brussell sprouts on a baking sheet and drizzle with olive oil. Season with salt and black pepper.
4. Roast in the oven for 20-25 minutes, until the Brussell sprouts are tender and slightly charred.
5. In a blender or food processor, combine the roasted Brussell sprouts, artichoke hearts, garlic cloves, Greek yogurt, Parmesan cheese, lemon juice, salt, and black pepper.
6. Blend until smooth and creamy.
7. Transfer the dip to a serving bowl and garnish with fresh parsley.
8. Serve with your favorite vegetables, crackers, or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 160kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.