Simple Way to Make Award-winning Roasted Brussell Sprout and Artichoke Garden Dip

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Before you jump to Roasted Brussell Sprout and Artichoke Garden Dip recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Eat.

Many men and women do not understand that the foods you decide on can either help you to be healthy or can adversely effect your health. One of the foods you ought to be avoiding is any foods you get at a fast food place. These sorts of foods are loaded with bad fat and also have hardly any nutritional value. That is why we are going to be going over the healthy foods that you should be eating that will have a beneficial effect on your health.

Now when it comes to the key food items that you'll have for dinner, you may want to make sure you are eating a good amount of fish, particularly salmon, and lean protein. You will find that salmon can also be full of Omega-3 and other nutrients. Now when you decide to have a steak for dinner one thing you should remember is that 3 ounces will present you with all the protein you will need for the day. Also before cooking your steak you really need to trim the fat that you can see from it to keep from taking in extra fat.

By following a few of the suggestions above you will see that you'll be living a healthier life. Also if you remove all the unhealthy food that you shouldn't be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let's go back to roasted brussell sprout and artichoke garden dip recipe. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Roasted Brussell Sprout and Artichoke Garden Dip:

1. You need 24 oz of brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half.
2. Prepare 1 of 14 oz can artichoke hearts-chopped.
3. You need 4 of green onions, chopped.
4. Provide 1 large of shallot, chopped.
5. Provide 2 clove of garlic, minced.
6. You need 1 1/2 tbsp of olive oil.
7. Prepare 1/3 cup of buttermilk.
8. Prepare 4 oz of neufchatel cheese (or regular cream cheese) (1/2 pkg).
9. Use 1/2 cup of plain greek yogurt.
10. Get 1 1/2 cup of shredded mozerella cheese.
11. Take 1 tbsp of chopped fresh rosemary, plus 1 tsp for topping.
12. Take 5 tbsp of balsamic vinegar.
13. Take 1 tsp of sea salt.
14. Prepare 1 tsp of coarsely cracked black pepper.

Steps to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. Preheat oven to 400°..
2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half..
3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well..
4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned..
5. Once done, remove from the oven, cool and chop coarsely for dip..
6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside..
7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture..
8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly..
9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary..
10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice..

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