Cheesy Spinach Brussels Sprouts Dip

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Course: appetizers

Cuisine: American

Servings:

Calories: 219kcal

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

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 sauté 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 sauté 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.