How to Make the Best Roasted Brussels Sprouts Dip


This tangy, cheesy roasted Brussels sprouts dip is ALWAYS a hit (and one of the first dips to disappear) at any party or game day tailgate.

roasted Brussels sprouts dip

Roasted Brussels Sprouts Make Delicious Dip

Crisped, slightly charred Brussels sprouts are absolutely delicious on their own, but they are also outstanding as a base for a party dip. I’ve seen various versions of this dip served at wedding receptions and dinner parties, and it seems to be a new trend for dips. I made this for our young marrieds small group last week, and there was not a bite left. Everyone ate it and raved over how yummy it was. I served it with Stacy’s Pita Chips (simply naked), and they were the perfect dipper.

What Dish is Best to Bake Brussels Sprouts Dip?

You can make this dip in any bakeware that goes from oven to table. I usually make this in my favorite quiche dish, and I’ve also made it in my favorite white scalloped pie dish. I am a huge fan of all-white, classic bakeware that goes from freezer to oven to table. In addition to these dishes, all of my favorite bakeware is linked here on my amazon page in “white bakeware.”

What do you serve alongside this Brussels sprouts dip?

I’ve served pita chips with this dip, as well as Fritos scoops and Tostitos. However, for those following a low-carb or Keto/Paleo diet, the dip can be eaten alone or with crudites.

roasted Brussels sprouts dip

Make Roasted Brussels Sprouts Dip Ahead

The best and easiest way to make this ahead is to fully prepare the recipe up to the point of baking. It will be fine in the refrigerator up to a day before baking. When you are ready to serve, remove the dip from the fridge and allow it to sit at room temperature for 30 minutes before baking. The dip is best served warm, so I make this and pull it from the oven just when guests arrive.

roasted brussels sprouts dip

What is the best cheese for Brussels sprouts dip?

For the cheddar, I use white, extra sharp, that I grate myself with a box grater. Although sharp cheddar will work, I love the kick of extra sharp. White cheddar is preferable to orange for aesthetic purposes. For the parmesan, I use grated fresh parmesan (never green can). In this photo, I am showing the Costco parmesan. While the Costco parmesan works wonderfully,  hand-grated fresh Parmesan-Reggiano is also outstanding. 

Shallots add the perfect touch to this dip.

Shallots are slightly sweet and mild, with a hint of garlic and without the off-putting “bite” of onions. They can be found in the produce aisle near the garlic bulbs. For this dish, I diced a whole large shallot and got 1/4 cup. When I buy shallots, I usually buy 3-4 small ones or 2 larger ones to dice for dips and quiches. They have such a great flavor and go so well with sharp cheeses.

If you make this fave dip of mine, please leave comments and let me know what you think! It is perfect for holiday entertaining, game-day tailgates, and more. I’m sure you’ll have plenty of opportunities to give it a try. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

roasted Brussels sprouts dip

The Best Roasted Brussels Sprouts Dip

Prep Time: 20 minutes
Total Time: 20 minutes


  • 1 pound Brussels Sprouts, trimmed & halved
  • 5-6 slices bacon, cooked & crumbled
  • 1/4 cup shallots, diced
  • 2 cups sharp white cheddar, grated
  • 1/2 cup sour cream (I use reduced fat)
  • 1/4 cup mayonnaise (I use reduced fat)
  • salt & pepper to taste
  • 1-2 TB extra virgin olive oil
  • 1/8 to 1/4 cup freshly grated parmesan



  1. Preheat oven to 425 degrees.
  2. Toss Brussels sprouts in extra virgin olive oil, salt & pepper.
  3. Spread onto large baking sheet (not overcrowding) covered in foil (for easy cleanup).
  4. Roast in middle rack of oven until edges begin to crisp (roughly 15-20 minutes).
  5. Remove Brussels; set aside to cool. Reduce oven to 400 degrees.


  1. In medium bowl, mix sour cream, mayonnaise & shallots until well combined.
  2. Add bacon & white cheddar; mix well.
  3. When sprouts are cool enough to handle, chop them roughly with chef's knife.
  4. Place sprouts into large bowl; add dip ingredients. Stir until well combined.
  5. Spread mixture into large shallow quiche or baking dish.
  6. Sprinkle with freshly grated parmesan.
  7. Bake at 400 degrees until bubbly.
  8. Serve with pita chips or French baguette slices.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 190Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 32mgSodium 289mgCarbohydrates 4gNet Carbohydrates 0gFiber 1gSugar 1gSugar Alcohols 0gProtein 8g
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  1. Hi Ann! I am so happy to hear that you all enjoyed the dip!!! I could make a meal of it as well!!!!Thank you for leaving a comment; blessings to you!!!

  2. I had your delicious Roasted Brussels Sprouts Dip that my granddaughter prepared for her daughter’s (my great) 10th birthday last night, and I look forward to preparing this dip very soon for friends and family. Thanks for sharing. I could have easily made my entire meal on this dip. It was wonderful!

  3. I made this tonight as an appetizer for a Brussels sprouts- loving group (mostly). It was a huge hit! I made it the night before and baked it right before everyone arrived. Mine was bubbling after 10-15 minutes in the oven. I have one oven and roasted the Brussels and cooked the bacon in the oven so it did take a little while but was totally worth it. I’ll definitely be making this again!!

  4. this reminds me of artichoke dip but I think the roasted brussells would be even better… cant wait to try it

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