This Asiago Brussels Sprouts & Kale Dip is a fall version of spinach dip and is super creamy with asiago, parmesan and cream cheese!
Ingredients and substitutions
- Brussels sprouts – use fresh or frozen brussels sprouts or try substituting for artichoke hearts.
- Kale – spinach would also be good in this recipe for more of a traditional spinach dip flavour.
- Cream cheese – feel free to use light cream cheese to cut down on calories.
- Asiago cheese – Pecorino Romano has a similar flavour or you can double up on the parmesan.
- Parmesan cheese – use more asiago cheese instead.
- Garlic powder – fresh garlic would also work.
- Hot chili flakes – leave these out if you don’t like spice.
- Turkey bacon – you can use regular bacon but it will increase the calorie count.
- Red onion – white or yellow onion will also work.
- Salt & pepper – to taste.
How to make brussels sprouts & kale dip
- Boil the brussels sprouts and kale.
- Cook the turkey bacon.
- Microwave the cream cheese.
- Blend everything but the turkey bacon and red onion.
- Add the turkey bacon and red onion.
- Microwave until hot.
- Serve and dig in!
What to serve with this dip
This dip is so yummy you’re going to want to dip everything in it! Some of my favourite options include:
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- Artisan toast crisps
- Tortilla chips
- Crackers
- Veggies
- Warmed pita bread
Frequently Asked Questions
Like some of the best cheeses, asiago comes from Italy. It’s a cow’s milk cheese with a medium texture and has a mild and sweet but slightly tangy flavour. It has a similar taste to parmesan but is produced differently.
Yes! Brussels sprouts are super healthy. They’re high in fibre, vitamin C, folate and antioxidants – so while this dish is certainly an indulgent treat, there are some greens in it! 😉
Kale is considered a superfood because it’s so packed with nutrients. It’s packed with vitamin C, manganese, calcium, potassium and magnesium and can help lower your cholesterol and boost your digestive health.
Storing and reheating
You'll want to serve the dip immediately with some accompaniments. The dip will last in the fridge for 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 then serve it with fresh sides.
Freezing components of this recipe
Unfortunately, this dip can't be frozen, although I wish it could be! You can freeze any leftover kale, brussels sprouts and turkey bacon to use for later, though. Store all the ingredients individually in airtight glass containers or freezer-safe Ziploc bags for up to 3 months.
More brussels sprouts recipes
- Brussel Sprouts With Bacon
- The Easiest Ever Brussels Sprouts Salad
- Crispiest Garlic Parm Air Fryer Brussels Sprouts
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dip into leftovers.
Asiago Brussels Sprouts & Kale Dip {Super Creamy}
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.
Kristin says
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!
Taylor Stinson says
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 🙂
Bekah says
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.
Taylor Stinson says
I’m so happy you enjoyed it Bekah!!! 🙂
Caralin Fleet says
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!
Taylor Stinson says
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!
Chelsea @ Chelsea's Healthy Kitchen says
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.
Taylor Stinson says
Hahaha thanks Chelsea!! I also believe cheese tastes better in threes 😉