Why This Dip Works

Spinach artichoke dip is on every restaurant menu in America. It’s fine. But roasted Brussels sprouts dip is better — and almost nobody knows about it.

The concept is identical: take a vegetable, roast it until deeply caramelized, fold it into a creamy, cheesy base, bake until bubbly. But Brussels sprouts bring something spinach doesn’t. They have a nutty, almost sweet flavor when roasted hard, with a subtle bitterness that cuts through the richness of the cheese. Where spinach dip can taste flat and one-dimensional, Brussels sprouts dip has layers.

This is a party dish. It’s the kind of thing you bring to a gathering and people ask for the recipe. It disappears fast, and when you tell people what’s in it, they’re surprised — because most people still think of Brussels sprouts as that boiled green thing their grandmother made.

If you’ve been looking for a way to convert Brussels sprouts skeptics, this dip might be your best weapon.

The Recipe

Ingredients

For the roasted sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the dip:

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup Parmesan cheese, finely grated (divided: 3/4 cup for the dip, 1/4 cup for topping)
• 1 cup shredded mozzarella cheese (divided: 3/4 cup for the dip, 1/4 cup for topping)
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Roast the Brussels sprouts.

Preheat oven to 425 degrees Fahrenheit. Toss the halved sprouts with olive oil, salt, and pepper. Spread on a sheet pan in a single layer, cut side down. Roast for 20 to 25 minutes, until deeply browned and caramelized on the cut sides. Some charred edges are good — that’s where the flavor is.

Let them cool for 5 minutes, then roughly chop into small pieces. You want some texture in the dip, not a puree. Pieces about the size of a chickpea work well.

If you want the full breakdown on roasting technique, see the roasted Brussels sprouts guide.

2. Reduce oven temperature to 375 degrees Fahrenheit.

3. Make the dip base.

In a large bowl, combine the softened cream cheese, sour cream, 3/4 cup Parmesan, 3/4 cup mozzarella, minced garlic, lemon juice, onion powder, and red pepper flakes. Mix until smooth and well combined. A rubber spatula works fine — no mixer needed.

The cream cheese must be fully softened. Cold cream cheese creates lumps that won’t smooth out without significant effort. Leave it on the counter for at least an hour before starting, or microwave in 15-second bursts until pliable.

4. Fold in the roasted sprouts.

Add the chopped roasted Brussels sprouts to the cream cheese mixture and fold gently until evenly distributed. Taste and adjust salt and pepper. The Parmesan adds salt, so go easy until you’ve tasted it.

5. Transfer to a baking dish.

Spread the mixture into an oven-safe dish — a 9-inch cast iron skillet, a small baking dish, or a pie plate all work. Smooth the top, then sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.

6. Bake.

Bake at 375 degrees for 20 to 25 minutes, until the dip is bubbly around the edges and the cheese on top is golden brown. If the top isn’t browning enough, switch to broil for the last 2 to 3 minutes. Watch it carefully under the broiler — it goes from golden to burned in about 30 seconds.

7. Rest and serve.

Let the dip sit for 5 minutes out of the oven before serving. It’s molten inside and will cause burns if eaten immediately straight from the oven. Serve with toasted bread, pita chips, crackers, or sliced vegetables.

Serving Suggestions

Best dippers:

• Toasted baguette slices (the classic choice — sturdy enough to scoop without breaking)
• Pita chips
• Tortilla chips (the scooping kind, not flat)
• Thick-cut potato chips or kettle chips
• Celery sticks, carrot sticks, bell pepper strips (for a lighter option)
• Pretzel crisps

Presentation tips:

Serving the dip directly in the cast iron skillet it was baked in keeps it warm longer and looks great on a table. Set the skillet on a wooden board or trivet with dippers arranged around it.

For a party, make it in a slow cooker instead. Mix everything together (using pre-roasted sprouts), set on low for 2 hours, and it stays warm throughout the event. Stir occasionally to prevent the edges from drying out.

Variations

Bacon Brussels Sprouts Dip

Cook 6 slices of bacon until crispy. Crumble and fold half into the dip, then sprinkle the other half on top before baking. The smoky, salty bacon pairs perfectly with the sweet roasted sprouts. This is the crowd favorite variation — if you’re making this for a party, the bacon version is the one to bring. For another great bacon pairing, try Brussels sprouts with bacon and balsamic.

Caramelized Onion and Brussels Sprouts Dip

Thinly slice 2 large onions and cook them in butter over medium-low heat for 30 to 40 minutes, stirring occasionally, until deeply golden and sweet. Fold into the dip with the sprouts. The sweetness of the caramelized onions amplifies the natural sweetness of the roasted sprouts.

Spicy Brussels Sprouts Dip

Add 1 to 2 diced jalapenos (seeds removed for less heat, or left in for more) and increase the red pepper flakes to 1/2 teaspoon. Swap the mozzarella for pepper jack cheese. Finish with a drizzle of hot honey on top after baking.

Lighter Version

Replace the cream cheese with 8 ounces of Greek yogurt. Use reduced-fat mozzarella. Skip the sour cream and add an extra squeeze of lemon juice. The result is tangier and less rich, but still creamy and satisfying. It won’t be quite as decadent, but it cuts the calories roughly in half.

Vegan Version

Use vegan cream cheese (Kite Hill or Miyoko’s work well), vegan mozzarella shreds, and nutritional yeast in place of the Parmesan. Add an extra tablespoon of lemon juice and a teaspoon of white miso paste to compensate for the lack of umami from real cheese. Surprisingly good — the roasted sprouts do most of the flavor heavy lifting anyway.

Make-Ahead Instructions

This dip is ideal for making ahead.

Assemble and refrigerate: Prepare the dip through step 5 (everything in the baking dish, topped with cheese, but not baked). Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, bake at 375 degrees for 30 to 35 minutes (add 5 to 10 minutes since it’s starting cold).

Roast the sprouts ahead: Roast and chop the Brussels sprouts up to 2 days in advance. Store in an airtight container in the fridge. When you’re ready to make the dip, proceed from step 3.

Freeze: The assembled but unbaked dip freezes well for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 minutes to the bake time.

Reheating Leftovers

Leftover dip keeps in the fridge for 3 to 4 days. Reheat in a 350-degree oven for 15 minutes, or microwave individual portions for 60 to 90 seconds. The oven gives better results — the microwave tends to make the edges rubbery.

If the dip seems thick or dry after refrigeration, stir in a splash of milk or cream before reheating to loosen it up.

Scaling Up

The recipe above makes about 3 cups of dip — enough for 8 to 10 people as an appetizer. For larger gatherings:

• Double batch: Use a 9x13 baking dish. Increase bake time by 5 to 10 minutes.
• Triple batch: Use a large roasting pan or two smaller dishes. Don’t try to go deeper than about 2 inches in the pan, or the center won’t heat through properly.

For very large events (20+ people), make two separate batches rather than one massive one. The dip cools down as it sits out, and a second batch going into the oven keeps fresh, hot dip coming throughout the event.

Why People Love This

The genius of this dip is that it reframes Brussels sprouts entirely. People who claim to hate Brussels sprouts will eat this without hesitation because it doesn’t look, feel, or taste like a bowl of vegetables. It tastes like a cheesy, savory, warm dip that happens to have something green in it.

But here’s the thing — it also works for people who already love Brussels sprouts. The roasting concentrates and deepens the sprout flavor, and the cheese and cream don’t bury it. You can still taste the Brussels sprouts. They’re not hiding.

It’s the rare dish that works for both camps, which makes it ideal for gatherings where you don’t know everyone’s preferences. Set it out, put some bread next to it, and watch it disappear.

Nutritional Information

Per serving (about 1/3 cup, roughly 1/10 of the recipe): approximately 180 calories, 14g fat, 5g protein, 6g carbohydrates. Not a health food — but the Brussels sprouts add fiber, vitamin C, and vitamin K that you wouldn’t get from a standard cheese dip. For more on what Brussels sprouts bring to the table nutritionally, see the full Brussels sprouts nutrition breakdown.