Tangy Brussels Sprouts and Cheese Dip


Football season is on the horizon as fall is upon us. Everyone is looking for party recipes. This tangy Brussels sprout dip has cheese, and a little bit of ranch dressing. This combination creates a creamy dip that reminds me of the taste of Caesar dressing. The addition of Brussels sprouts makes you feel as thought you are doing something good for yourself! This also makes a great after school snack fo hungry kids and teenagers alike!

If you are searching for other yummy additions for your tailgating party try out Cheesy Bread or Chicken Teriyaki Dip.

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Tangy Brussels Sprouts and Cheese Dip

This dip has sauteed brussels sprouts, cheese, and a touch of ranch dressing. This is a perfect football party appetizer or after school snack.


  • 1 Tbsp olive oil

  • 1 Tbsp garlic chopped

  • 1/2 Tbsp red wine vinegar

  • 2 1/2 c brussels sprout roughly chopped

  • salt

  • pepper

  • 1/2 c sour cream

  • 4 oz cream cheese, softened

  • 1 Tbsp ranch dressing

  • 1/4 c parmesan cheese, grated

  • 1 cup mozzarella cheese, grated/shredded


  1. Preheat the oven to 375 degrees. Add the olive oil to a medium to large sized pan or skillet. Over medium heat saute the garlic for a minute then add in the brussels sprouts.

  2. Saute the brussels sprouts for about 4 minutes, until they soften. Then add the red wine vinegar and and stir. Add in salt and pepper to taste and stir again. Let them saute for another two minutes. Then remove from heat.

  3. In a large bowl combine the cream cheese, sour cream, ranch, both cheeses, and the brussels sprouts. Mix well to incorporate the ingredients.

  4. Spoon the dip into a lightly greased casserole dish or oven safe cast iron skillet. Bake for about 13 minutes until the top is starting to brown and is bubbly. Serve with wheat thins, pita, or vegetables!