2½ cups Progressive Farms Brussels Sprouts, roughly chopped
2 tbsp olive oil
1 medium shallot, chopped
2 cloves garlic, minced
½ cup sour cream
4 oz cream cheese
1 cup mozzarella, shredded
¼ cup Parmesan cheese, grated
1 tbsp Italian seasoning, to taste
¼ tsp salt
¼ tsp black pepper
Prep Time: 10 min
Cook Time: 30 min
Servings: 4
1 Preheat oven to 375° F.
2 Heat a cast iron skillet over medium heat. Add 1 tbsp olive oil, shallot, and garlic. Stir constantly for 1 minute.
3 Add the Brussels sprouts, Italian seasoning, salt, and pepper. Cook for 5–6 minutes or until tender and slightly wilted. Remove from heat.
4 In a large bowl, mix together sour cream, cream cheese, mozzarella, Parmesan cheese, and salt and pepper to taste. Add the cooked Brussels sprouts mixture to the large bowl and stir until combined.
5 Using the cast iron skillet again, add 1 tbsp of olive oil to lightly grease the pan so the dip does not stick while baking. Spoon the Brussels sprouts mixture back into the skillet. Bake for 15–20 minutes, or until hot and bubbling.
6 Serve with pita chips, tortilla chips, crackers, or vegetables. Enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
