Creamy Brussels Sprout Party Dip
Ingredients
- 2 boxes frozen baby Brussels sprouts and butter sauce
- 1 package 8 oz ⅓-less-fat cream cheese (Neufchâtel), softened
- ½ cup reduced-fat sour cream
- ¼ cup plus 2 tablespoons shredded Parmesan cheese
- ¼ cup fat-free skim milk
- 1 tablespoon spicy brown or stone-ground mustard
- 2 teaspoons fresh lemon juice
- ¼ cup finely chopped bell pepper any color
- Multigrain sea salt–sweet potato chips if desired
- Assorted raw vegetables if desired
Instructions
- Heat oven to 350°F.
- Spray 1½-quart shallow glass baking dish or 9½-inch deep-dish glass pie plate with cooking spray.
- 2 Cook Brussels sprouts as directed on box.
- Meanwhile, in large bowl, with an electric mixer, beat cream cheese on medium speed until smooth.
- Beat in sour cream, ¼ cup of the Parmesan cheese, the milk, mustard and lemon juice on low speed until well blended.
- Stir in bell pepper.
- Chop Brussels sprouts; stir Brussels sprouts with butter sauce into cream cheese mixture until well blended.
- 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.
Notes / Tips / Wine Advice:
Make-Ahead Magic Cover and refrigerate the unbaked dip up to 24 hours. Uncover and bake as directed.
Festive Touch Use both red and green bell peppers in the dip for a holiday look. Garnish with additional red and green peppers after baking.
