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!
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
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:
- Chop brussels sprouts and kale, then boil them in a large pot of water for 2-3 min before draining.
- Meanwhile, cook the turkey bacon and dice the red onions.
- 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.
- 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.
- Microwave the bowl for 1-2 min until dip is hot and red onions are tender.
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.
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
- Assorted veggies
- Warmed pita bread
More brussels sprouts recipes
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
- 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
- Artisan toast crisps
- Tortilla chips
- Assorted veggies
- 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.