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Home » Recipes » Appetizer » Asiago Brussels Sprouts & Kale Dip

Asiago Brussels Sprouts & Kale Dip

10/28/19

Appetizer
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This Cheesy Asiago Brussels Sprouts & Kale Dip is sure to be a hit for holiday parties – it's a fall-themed version of spinach and artichoke dip! 

Cheesy Asiago Brussels Sprouts & Kale Dip

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Ingredients in brussels sprouts & kale dip

If you love the classic hot spinach and artichoke dip that you can order off the appetizer menu at practically any restaurant that specializes in pub food, then you're gonna LOVE this fall-themed version.

I know that brussels sprouts have got a bad rap due to the many times people have steamed the crap out of them or over-roasted them, but when slightly cooked and left with quite a bit of crunch they are by far one of my favourite fall vegetables.

Here's everything you need to make this delicious brussels sprouts dip:

  • chopped brussels sprouts
  • chopped kale
  • 1 package cream cheese
  • asiago cheese, grated
  • parmesan cheese, grated
  • garlic powder
  • chili flakes
  • turkey bacon (keeps the dip on the lighter side!)
  • red onion

Cheesy Asiago Brussels Sprouts & Kale Dip

How to make brussels sprouts & kale dip

This Cheesy Asiago Brussels Sprouts & Kale Dip is going to become your next fave thing to eat on Thanksgiving.

I know, I'm saying this about brussels sprouts.

But seriously, with all the cheese and bacon, you won't even notice you're eating the greens that your mom had to practically shove down your throat when you were a kid. Personally, I prefer to take the trick-you-into-eating them route. 😉 Here's how to make this scrumptious dip step by step:

  1. Chop brussels sprouts and kale, then boil them in a large pot of water for 2-3 min before draining.
  2. Meanwhile, cook the turkey bacon and dice the red onions.
  3. Microwave cream cheese in a large glass bowl for 1 minute. Add it to a blender, along with 3 cups of the cooked brussels sprouts and kale. Add asiago and parmesan cheeses, along with seasonings then blend for 20 seconds.
  4. Add the blended mixture back into the large glass bowl used to microwave the cream cheese in, then add the remaining veggies, turkey bacon and red onion and stir.
  5. Microwave the bowl for 1-2 min until dip is hot and red onions are tender.

Cheesy Asiago Brussels Sprouts & Kale Dip

Ingredient substitutions and notes

Cheeses – You'll be using cream cheese, asiago cheese and parmesan cheese in this recipe. If you don't have all three, you can easily make some substitutions. You do need cream cheese for this recipe, but you can use light cream cheese to cut the calorie count slightly. You can go ahead and use either all asiago cheese, or all parmesan cheese if you don't have one of them on hand. Just be sure you're using a block of parmesan and not the pre-grated stuff!

Veggies – Brussels sprouts and kale are the primary stars of this recipe, but if you prefer the classic version of spinach dip you can easily use spinach in place of the kale (but make sure you double the amount to 4 cups!) and 1 (8oz) can of artichoke hearts instead of the brussels sprouts.

Seasonings – You'll need garlic powder, chili flakes and salt & pepper to season this dip. However, you can just use salt & pepper if you'd like and skip the other seasonings. Or you can use fresh minced garlic instead!

Bacon – You can use regular pork bacon if you aren't a fan of turkey bacon but just know that you will be upping the calorie count by doing this.

Cheesy Asiago Brussels Sprouts & Kale Dip

Storing leftover dip

You'll want to serve the dip immediately with some accompaniments. The dip will last in fridge up to a week and reheats well in the microwave. If you're looking to reheat it, microwave for 3-4 minutes, stirring halfway through and serving everything else fresh. Unfortunately this dip can't be frozen (although I wish it could be!)

What to serve with this brussels sprouts dip

Not sure what to serve alongside this dip? Check out my suggestions:

  • Artisan toast crisps (as pictured)
  • Tortilla chips
  • Crackers
  • Assorted veggies
  • Warmed pita bread

Cheesy Asiago Brussels Sprouts & Kale Dip

More brussels sprouts recipes

  • Brussel sprouts with bacon
  • Brussels sprouts salad

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this dip into leftovers

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Cheesy Asiago Brussels Sprouts & Kale Dip

Asiago Brussels Sprouts & Kale Dip

This Cheesy Asiago Brussels Sprouts & Kale Dip is sure to be a hit for holiday parties - it's a fall-themed version of spinach and artichoke dip!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: asiago cheese, brussels sprouts, cream cheese, dip, kale
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 204.11kcal
Author: Taylor Stinson

Ingredients

  • 4 cups brussels sprouts chopped
  • 2 cups kale chopped
  • 1 (8oz) package cream cheese
  • 1 cup asiago cheese grated
  • 1/2 cup parmesan cheese grated
  • 1 tsp garlic powder
  • 1/2 tsp hot chili flakes
  • 1/2 tsp each salt & pepper
  • 8 slices turkey bacon cooked and chopped
  • 1/2 large red onion finely diced

Serve with:

  • Artisan toast crisps
  • Tortilla chips
  • Crackers
  • Assorted veggies

Instructions

  • Bring a large pot of slightly salted water to a boil. Remove the ends of brussels sprouts and chop each thinly until you have about 4 cups worth. Chop kale finely. Boil brussels sprouts and kale for 2-3 min then drain.
  • Meanwhile, cook bacon or turkey bacon and dice red onion.
  • Microwave cream cheese in a large glass bowl for 1 min. Add to a blender, along with 3 cups of the cooked brussels sprouts and kale. Add asiago and parmesan cheeses, garlic powder, hot chili flakes, salt and pepper. Blend for 20 seconds until just blended.
  • Add mixture to the large glass bowl used to microwave cream cheese in, then add the remaining brussels sprouts and kale and stir with a spatula. Add turkey bacon and red onion and stir, then microwave for 1-2 min until dip is hot.
  • Serve immediately with artisan crisps, tortilla chips, crackers and/or assorted veggies. Dip will last in fridge up to a week and reheats well in the microwave.

Video

Nutrition

Calories: 204.11kcal | Carbohydrates: 6.81g | Protein: 11.9g | Fat: 15.01g | Saturated Fat: 7.81g | Cholesterol: 46.15mg | Sodium: 583.38mg | Potassium: 303.7mg | Fiber: 1.46g | Sugar: 1.86g | Vitamin A: 2026.08IU | Vitamin C: 46.41mg | Calcium: 237mg | Iron: 1.14mg

This Cheesy Asiago Brussels Sprouts & Kale Dip is sure to be a hit for holiday parties - it's a fall-themed version of spinach and artichoke dip! #brusselssprouts #kale #dip This Cheesy Asiago Brussels Sprouts & Kale Dip is sure to be a hit for holiday parties - it's a fall-themed version of spinach and artichoke dip! #brusselssprouts #kale #dip

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Chelsea @ Chelsea's Healthy Kitchen says

    September 19, 2016 at 20:37

    Oh daaaang this looks good! I love Brussels sprouts as is, but add 3 types of cheese into the mix and I’m in heaven.

    Reply
    • Taylor Stinson says

      September 24, 2016 at 11:40

      Hahaha thanks Chelsea!! I also believe cheese tastes better in threes 😉

      Reply
  2. Caralin Fleet says

    September 20, 2016 at 14:10

    This sounds delicious! I actually made it through my entire childhood without once being served Brussels sprouts, so the first time I had them as an adult they were roasted with pancetta and drizzled with balsamic vinegar. I was hooked! This sounds like an excellent option too, though, so I’ll have to give it a try.

    I’ve also been coveting Vitamix blenders for ages, so I’ll keep my eye out for your giveaway on Thursday!

    Reply
    • Taylor Stinson says

      September 24, 2016 at 11:41

      Thank you Caralin!! I can’t believe you never had brussels sprouts as a kid! Honestly, I was more off-put by green beans (and surprisingly still don’t care for them as an adult but they are growing on me). And okay, I gotta try your version of brussels sprouts. That seriously sounds delicious!

      Reply
  3. Bekah says

    December 10, 2019 at 10:13

    I made this for Thanksgiving and everybody LOVED IT including myself. I came back for the recipe to make it again! So good! Definitely 5 stars.

    Reply
    • Taylor Stinson says

      December 10, 2019 at 13:41

      I’m so happy you enjoyed it Bekah!!! 🙂

      Reply
  4. Kristin says

    December 20, 2019 at 12:23

    Hi! I made this for a dinner party I hosted last night for a few friends. The dip was a huge hit!!! I just used parmesan and cream cheese but it was sooooo good! I made crostini to go with it. Oddly, I think the biggest fan was the two year old. She loved it. I woke up this morning to a text from my friend thanking me for the party and asking for the recipe. Anyway, I basically made this the day before and microwaved it before the party. Thanks for such a delicious, easy recipe that I could prep in advance! This is definitely something I’ll make again!

    Reply
    • Taylor Stinson says

      December 20, 2019 at 12:34

      I’m so happy you loved it and that it was such a crowd pleaser Kristin!!! Thank you so much for sharing with me and so glad it was a hit 🙂

      Reply

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