Our Cheesy Spinach Brussels Sprouts Dip is seriously good!

Made with a blend of chopped Brussels sprouts, spinach, roasted garlic, cream cheese, and four types of cheeses.

This is delicious comfort food in every bite – a great appetizer for any occasion.

Cheesy Spinach Brussels Sprouts Dip

This month, not only are we celebrating Easter, but it’s also the start of March Madness.

What we love about this dip is that it works for any occasion. It’s a great appetizer for Easter and game-day dip, but it also works when you want something cheesy.

When we go out to eat, one of our favorite appetizers to order is a spinach dip.

Instead of using just spinach to recreate one of our go-to appetizers, we’re adding Brussels sprouts.

I’ll be the first to admit I didn’t grow up being a huge fan of Brussels sprouts, but with the right recipe, they are delicious.

Check out: Bacon Wrapped Brussels Sprouts

What You Will Need:

Olive Oil. I used olive oil to saute the veggies, but you can also use various oils. For this recipe, I recommend using avocado or safflower oil.

A small onion. I used an onion big enough to yield between 1/4 and 1/3 cup; it doesn’t need to be exact, and you can use a sweet, yellow, or white onion.

Brussels sprouts. Grab them if you can find fresh Brussels sprouts; you’ll need about fifteen or enough for 2 1/4 cups. Did you know North Bay Produce also produces Brussels sprouts?

Baby Spinach. I used 2 cups of packed fresh baby spinach. You can use large-leaf spinach; cut it in half or chop it up. I haven’t made this recipe using frozen spinach, but I imagine it can work, provided you squeeze out as much moisture as possible.

A bulb of garlic and stalks of green onion. Roast a whole bulb of garlic and squeeze it into the mixture just before baking—it is so good. Also, thinly slice one to two stalks of green onion and scatter them on top before serving.

Low-Fat Cream Cheese. To keep them a bit healthier, I opted to use low-fat cream cheese, and honestly, I couldn’t tell the difference; this recipe is just as creamy and delicious as when I’ve used full-fat cream cheese.

Low-Fat Sour Cream and reduced-fat mayo. As with low-fat cream cheese, using these low-fat ingredients will not affect the outcome.

Shredded Mozzarella Cheese. I used store-bought shredded mozzarella cheese, and it’s okay. I don’t know if I’ve ever shredded my mozzarella. I don’t think it would make any appreciatable difference between packaged shredded mozzarella and freshly grated.

Asiago, Parmesan, and Romano cheese. I highly recommend using Belgiooiso Shaved Asiago, Parmesan, and Romano. I added a cup of this blend to a food processor, and it was a wrap.

Sea salt and freshly cracked black peppercorns. When making this recipe, I lightly salt the onions, Brussels sprouts, and spinach during sauteing. Don’t worry; the combination of cheeses provides plenty of salt. Add a few turns of black peppercorns, and that’s it.

Ingredients for Brussels Sprouts Dip

Serving size: 6-8

2 1/2 cup Brussels sprouts, chopped
2 cups baby spinach
2 tbsps extra virgin olive oil
1 small onion, diced
2 stalks of green onion, sliced [optional]
1 bulb of roasted garlic
1 8-ounce package of softened low-fat cream cheese (room temperature)
1/2 cup low-fat sour cream
1 1/4 cup (divided) shredded mozzarella cheese; reserve a 1/4 cup of cheese for the top
1 cup grated parmesan cheese
1/4 cup mayo
sea salt and freshly cracked black peppercorns to taste

Directions:

Preheat the oven to 350 degrees.
Add the oil in a skillet over medium-high heat.
When the oil is hot, add the diced onion and saute until fragrant, about two (2) minutes.
Add the chopped Brussels sprouts and spinach. Add a bit of sea salt and freshly cracked black peppercorns, and saute for four (4) minutes, then remove from heat. Set aside.
Add the softened low-fat cream cheese, roasted garlic, sour cream, shredded mozzarella, parmesan cheese, and mayo in a separate bowl. Stir to combine.
Add the warm Brussels sprouts mixture to the cream cheese mixture and stir gently to combine.
Brush an oven-safe dish with oil or a melted butter and oil mixture—about a tablespoon will do.
Spoon the mixture into the oiled dish and bake on the center rack for 15-20 minutes until bubbly and slightly golden brown on top. [optional: add green onion as a garnish]
Serve with tortilla chips and wedges of fresh veggies like peppers, celery, and onion.

Note: For a golden, slightly crispy top, consider broiling the dip for 2-3 minutes after it’s bubbly and heated. Watch it closely to prevent burning.

Can I make this dip a day ahead?

Yes, follow all of the steps, but don’t bake it off until the day you serve it.

Place the covered dip in the fridge. Take this dish out of the refrigerator 30 minutes before you bake it to allow it to come to room temperature.

How long will this Brussels sprouts dip last in the fridge?

Stored in an airtight container, it will last up to five days in the fridge.

Can I freeze Spinach Brussels sprouts dip?

Absolutely. Once baked, allow the dip to cool completely, then store it in an airtight, freezer-safe container for up to three months.

This hot dip is the ultimate crowd-pleaser.

It’s incredibly easy and uses simple yet accessible flavors.

Perfect for parties, it complements other appetizers effortlessly—it’s easy, cheesy, and irresistibly addictive.

Brussels sprouts are rich in nutrients, precisely vitamin K and vitamin C.

They can help reduce inflammation and are rich in fiber.

There are so many great benefits to eating Brussels sprouts.

Don’t pass by this essential veggie the next time you’re in the grocery store! Grab some and try this recipe.

More Appetizer Recipes:

Appetizers + Small Bites

Bacon Deviled Eggs

Hot Spinach & Sweet Corn Dip