Creamy Brussels Sprouts and Artichoke Dip

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Do you know what you need?! You need a good, hearty dip to serve at your Christmas or New Year’s Eve parties. This Creamy Brussels Sprouts and Artichoke Dip is exactly the one!! It’s creamy, cheesy, and packed with spinach, onion, artichoke hearts, and of course Brussels sprouts and it is glorious!

Spinach artichoke dip is one of my favorite things to find at a party or to order as an appetizer at a restaurant when we are with a big group of friends. Within the past couple of years Brussels sprouts has become one of my favorite veggies and so I thought why not throw them into some spinach artichoke dip?! It is seriously one of the best things I have ever done!

This dip is rich, creamy, a little cheesy and packed with tangy artichoke hearts, garlic, a little spinach and plenty of shaved Brussels sprouts! Creamy Brussels Sprouts and Artichoke Dip is best served with some gluten free crackers and/or some gluten free french bread (I like Udi’s). For a healthier option you could serve it with some crunchy celery and some carrots – more veggies FTW!

I’m having a moment with raw soaked cashews. I have used soaked cashews for my Gluten Free Green Bean Casserole, my Vegan Cashew Frosting, and now this Creamy Brussels Sprouts and Artichoke Dip! Those cashews are versatile and pretty amazing how creamy and delicious they can be. I am trying to cut back on my dairy intake – this is easy when it comes to milk because I never liked it – but cheese is my weakness. My Wisconsin heart can’t seem to completely stay away from it! I would have called this dip vegan, but I did sprinkle a decent helping of Monterrey Jack cheese on top for good measure. However, the base of the dip is purely vegan and purely rich and delicious thanks to those soaked cashews! I have made this dip both with the cheese on top and without it, either way is good. If you did want to add a vegan cheese on top you could try Minimalist Baker’s Vegan Parmesan cheese. I haven’t tried it myself but I have no doubt it would work great in this recipe.

Let’s discuss nutritional yeast for a minute. If you aren’t familiar with nutritional yeast it is a deactivated yeast that looks like yellow little flakes. It’s got a nice nutty and kind of cheesy flavor that vegans often use to add a “cheesy” flavor to dishes. It has a good amount of B-complex vitamins which helps to promote energy. I have enjoyed sprinkling nutritional yeast on top of my scrambled eggs and making Gimme Some Oven’s Nooch Popcorn recipe (nooch is another name for nutritional yeast)! So good! I used a little bit of nutritional yeast in the sauce of this Creamy Brussels Sprouts and Artichoke Dip to give it a hint of that cheesy taste you expect with a traditional spinach dip.

Look at you, you learned so many things about food today! Or maybe you are wise and already know all about nutritional yeast! You’re so smart! 🙂

You will love this dip! If you make it, I guarantee you will be the hero at the party. Think about it, no one can stay away from the spinach artichoke dip at parties. This one is even better because there is Brussels Sprouts in there!

P.S. this JUST came to me: BACON! Crumbled bacon would make a delicious addition to this dip! Of course it would make it quite a bit more decadent. But decadent isn’t always a bad thing! Someone please make this dip with bacon and tell me how it is! I will live vicariously through you!

Creamy Brussels Sprouts and Artichoke Dip

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• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 10 to 12 1x
• Category: Appetizer, Side
• Cuisine: Vegetarian, Dairy Free, Vegan

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Description

This dip is rich, creamy, and packed with veggies. It’s the perfect appetizer for parties of any kind!

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Ingredients

Units USM Scale 1x2x3x

• 2 teaspoons olive oil
• 1 medium onion, chopped
• salt and pepper
• 2 cups spinach, roughly chopped
• 3 to 4 cloves garlic, minced
• 2 more teaspoons olive oil
• 1 pound Brussels Sprouts, shredded, either with a knife or mandolin (don’t use store bought pre shredded, they’re tough and dried out)
• 1 can artichoke hearts, drained and roughly chopped
• FOR THE SAUCE:
• 1 cup raw cashews, soaked 8 hours, or overnight
• 1 1/2 cups cold filtered water
• 1 teaspoon arrow root starch/corn starch
• 1/2 teaspoon each salt and pepper
• Juice of 1 lemon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon miso paste (Optional, but adds a tangy, salty flavor reminiscent of cheese)
• 1 tablespoon nutritional yeast (usually found in the health food section of your grocery store)
• FOR TOPPING:
• 2 to 4 ounces Monterrey Jack cheese (optional, can leave off if you want to keep this dish vegan)*
• 1 to 2 green onion, sliced, for garnish
• SERVE WITH:
• gluten free crackers
• gluten free french bread, sliced
• carrot sticks
• celery sticks

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9X9 baking dish and set aside.
2. Heat a medium non stick skillet over medium high heat. Heat the oil. Add the onion and sprinkle with a little salt. Saute until translucent, 3 minutes. Add the spinach, sprinkle with salt and pepper, and saute until it has wilted down, about 3 minutes. Add the garlic and saute until fragrant, one minute. Remove the spinach and onion mixture into a bowl, set aside,
3. Keep the skillet on medium high heat, heat up the oil and add the Brussels sprouts. Sprinkle with a generous amounts of salt and pepper. Saute for 5 minutes, or until the Brussels sprouts are tender, yet still have a slight crunch to them. Make sure to stir frequently. Once they are done cooking remove them from the heat.
4. FOR THE SAUCE:
5. Add all of the sauce ingredients into the bowl of a blender (preferably a high speed blender). Blend on high until everything is smooth, about 2 minutes. Taste and adjust seasoning as needed, more nutmeg for a tiny bit of warmth, more salt, or more nutritional yeast for a more cheesy flavor.
6. ASSEMBLE:
7. To the greased 9X9 baking spoon in the spinach and onions, Brussels sprouts, and the artichoke hearts. Gently mix to combine them. Note: to add visual appeal you can set aside a little bit of the veggies and add them on top after the sauce has been mixed in.
8. Pour in the sauce and stir to combine all of the veggies with the sauce. Smooth everything out so it’s even. This is when you would sprinkle those reserved veggies on top.
9. Top with the Monterrey Jack Cheese, if using.
10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted. Allow to cool for 5 minutes before serving. Garnish with green onion.
11. Serve warm with crackers, french bread slices, or carrots and celery.

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Notes

*To keep this dish vegan you could try topping it with this Vegan Parmesan Cheese

TIPS FOR MAKING AHEAD:
-You could make the sauce up to 1 day ahead of time, Store in the fridge until ready to use.
– You could also make and assemble the entire dip up to 1 day ahead of time. Allow all of the veggies to cool completely before assembling. Cover and keep in the fridge. Bake when ready. Please note that the dip will take longer to cook because it is cold out of the fridge.

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Nutrition facts do not include the crackers/french bread or veggies for dipping. It also doesn’t include the Monterrey Jack cheese since that is optional. It is hard to calculate for a dip because you never know how much someone will have, so this is a rough estimation.