Asiago Brussels Sprouts & Kale Dip {Super Creamy}

4.80 from 5 votes

This Asiago Brussels Sprouts & Kale Dip is a fall version of spinach dip and is super creamy with asiago, parmesan and cream cheese!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 204.11kcal

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.

Feel free to swap out the brussels sprouts for artichoke hearts and the kale for spinach.

You can use light cream cheese to cut down on calories.

Grate a block of fresh parmesan instead of using the pre-shredded stuff to get the best flavour.

Serve with artisan toast crisps, warm pita, crackers, veggies or tortilla chips.

Store any leftover dip in the fridge for up to a week, then heat up in the microwave for 3-4 minutes.