Creamy Brussels Sprouts Party Dip Recipes

Steps:

• 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.
• Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
• 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.
• Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.

Steps:

• Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
• Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.

Steps:

• Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker.
• Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes.
• Grate both cheeses with the Microplane® Adjustable Coarse Grater.
• Place the cheese and the remaining ingredients in a large bowl and mix well.
• Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4-6 minutes, or until the dip is hot and bubbly.
• Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.