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Baked Cheesy Brussels Sprouts Dip

If you love deeply roasty Brussels sprouts, you’ll flip for this dip. The classic components of a creamy dip—rich cream cheese and tangy sour cream—are amped up with Young Goat Gouda, artichokes, and garlic. Roasted Brussels sprouts are nestled in and it all gets topped with our blend of meltiest cheeses. Bake until bubbling for a crowd-pleasing appetizer at your next dinner party.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 tsp. black pepper

4 oz. Young Goat Gouda, shredded

8 oz. Brussels sprouts, trimmed and halved

2 marinated artichokes

2 garlic cloves

3 oz. Murray’s Mac & Cheese Blend

2 tsp. hot sauce

2 tsp. + 1 Tbsp. kosher salt, divided

8 oz. Champlain Valley Creamery Organic Cream Cheese, softened

4 oz. Arethusa Dairy Sour Cream

2 Tbsp. extra virgin olive oil

Meanwhile, add the remaining ingredients (except the Murray’s Mac & Cheese Blend) to a food processor and blend until artichokes have broken down into smaller pieces. Remove the dip from the food processor and set aside in a mixing bowl.
Bake in the oven for 8-10 minutes until cheese is melted and dip is bubbling. Serve with your favorite bread and crackers!
Preheat oven to 425 degrees with a baking sheet inside. Toss Brussels sprouts in olive oil and 2 teaspoons salt.
Carefully remove preheated baking sheet and add Brussels sprouts to pan. Roast Brussels sprouts for 18-20 minutes, until tender and outside leaves are crispy. Remove from oven and allow to cool to room temperature. Leave the oven at 425 degrees.
When the Brussels sprouts have cooled, mix into the dip. Add to a baking dish and cover with the Mac & Cheese Blend.

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