Hahns Cream Cheese Brussels Sprouts Dip

Hahn’s Cream Cheese Brussels Sprouts Dip

  • Author: franklinfoods
  • Yield: Makes 8 to 12 servings 1x



1 tablespoon olive oil
½ lb. fresh Brussels sprouts, ends trimmed and quartered lengthwise
¼ cup finely chopped sweet onion
2 cloves garlic, minced
2 teaspoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
4 ounces Hahn’s Cream Cheese, softened
1 cup shredded part-skim mozzarella cheese
½ cup nonfat plain Greek yogurt
½ cup grated Parmesan cheese
1 teaspoon hot sauce


  1. Preheat oven to 350°F.
  2. Heat oil in a skillet over medium-high heat. Add Brussels sprouts and onion, and cook, stirring frequently, 6 to 8 minutes or until Brussels sprouts are tender and browned. Add garlic, and saute 30 seconds longer. Remove from heat, and stir in lemon juice, salt and pepper.
  3. Stir together cream cheese, mozzarella cheese, yogurt, Parmesan cheese and hot sauce in a large bowl. Gently fold in Brussels sprouts.
  4. Transfer to a baking dish coated with cooking spray. Bake for 20 minutes or until hot and bubbly.