Ingredients :

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• 1 Tbsp olive oil

• 1.25 cups Brussels sprouts (roughly chopped)

• 0.5 medium shallot (chopped)

• 1 cloves garlic (minced)

• ½ cup sour cream

• ¼ cup cream cheese

• ½ cup low-fat shredded mozzarella cheese

• 1/8 cup grated Parmesan cheese (plus more for topping)

• 1/ tsp salt

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INSTRUCTIONS

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Chop + Mince + Heat

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• Heat skillet over medium heat. Once hot, add 1 Tbsp olive oil, chopped shallot, and minced garlic. Stir constantly as to not to let it burn. 

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Shred + Cook 

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• Shred/chop Brussels sprouts roughly, add shredded Brussel sprouts, sea salt, and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off the burner as well.               

 

Mix + Combine

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• In a separate bowl, mix sour cream, cream cheese, mozzarella, and Parmesan cheese, another pinch of salt and pepper, and stir. Add Brussels sprouts mixture to the bowl and stir until well combined. 

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Grease + Bake

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• Lightly grease the baking dish. Spoon the dip into the baking dish and bake at 375 degrees F for 11-13 minutes or until hot and bubbly. Serve with crostini.

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