Creamy Brussels Sprouts Party Dip

Green Giant® frozen Brussels sprouts give a new look and taste to a popular party dip. Enjoy this creamy dip without worrying about your waistline! Removing fat--but not flavor--is easily accomplished by using reduced-fat dairy products.

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  • prep time 15 min
  • total time 40 min
  • ingredients 10
  • servings 16
 

Ingredients

2
boxes (10 oz each) Green Giant™ frozen baby Brussels sprouts & butter sauce
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup reduced-fat sour cream
6
tablespoons shredded fresh Parmesan cheese
1/4
cup fat-free (skim) milk
1
tablespoon spicy brown or spicy stone-ground mustard
2
teaspoons fresh lemon juice
1/4
cup finely chopped red bell pepper
Green Giant™ multigrain sea salt sweet potato chips, if desired
Assorted raw vegetables, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
  • 2 Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
  • 3 In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • 4 Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.
  • 1 Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
  • 2 Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
  • 3 In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • 4 Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.

EXPERT TIPS

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Expert Tips

To make dip ahead: Prepare dip; cover and refrigerate, unbaked, up to 24 hours. Baking time may be a few minutes longer if dip is refrigerated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
230mg
230%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
20%;
Calcium
6%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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