Cheesy Brussels sprouts dip with garlic and white cheddar cheese is life changing! This easy dip recipe will make a Brussels sprouts lover out of everyone!
Alright guys, I am on a mission. It is called “Make Everyone Love Brussels Sprouts.” And I think with this Cheesy Roasted Brussels Sprouts Dip I may have just succeeded. If you have someone in your life that is hesitant to give them a try, you are sure to convert them with this dip!
Trust me when I say this Brussels Sprouts Dip will be the perfect appetizer for all of your holiday get togethers, game days or any time you want a bit of cheesy comfort food.
Obviously, you’re going to need Brussels sprouts. In addition to the Brussels sprouts, you will need shallots, bacon, garlic and white cheddar cheese, mayonnaise and sour cream.
Step 1: First you will want to roast the brussels sprouts. By cooking the brussels sprouts first, the dip won’t need to cook as long.
Plus, roasted brussels sprouts have crispy edges which are perfect in this dip! Once they are roasted, simply roughly chop them.
Step 2: Brown bacon. I use bacon in this recipe because, in our house, bacon makes everything better. That being said, if you’re making this for vegetarian friends, leave it out. The dip will be just as amazing!
Step 3: Combine the roasted brussels sprouts, bacon, cheddar cheese, sour cream, mayonnaise and shallots together in a bowl. Mix well.
Step 4: Transfer everything to a small baking dish and bake until golden brown and bubbly.
I made it as a side dish to dinner one night and we pretty much just ate the dip instead of the main dish. We just couldn’t stop. I served it with crostini. It would also be excellent with buttery crackers, pita chips or even veggies.
When I first made this dip several years ago, I used Tillamook Garlic White Cheddar Cheese. Unfortunately, Tillamook has discontinued that cheese so I had to make some adjustments. Instead of using that cheese, I substituted white cheddar and fresh garlic. It worked like a charm and I realized that this dip is open to many variations.
As mentioned above, you could leave out the bacon to make it vegetarian. You could also substitute mozzarella cheese or mild cheddar. Or any other melting cheese that you like. I would stay away from hard cheeses parmesan because they won’t melt as easily.
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Note: this post was originally published in 2015. Updated in 2019 with new photos, tips, variations and nutrition facts.
Preheat oven to 425 degrees.
Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine.
Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees.
While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate.
Once the brussels sprouts are cool enough to handle, roughly chop them.
Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well.
Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly.
Serve immediately with sliced bread.
Nutrition facts are for estimation purposes only.
Amount per serving: Dip without bread
Calories: 335 , Total Fat: 26.9g , Saturated Fat: 13g , Cholesterol: 61mg , Sodium: 698mg , Carbohydrates: 8.8g , Fiber: 1.5g , Sugar: 1.7g , Protein: 15g
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