How To Something Your Roasted Brussell Sprout and Artichoke Garden Dip

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Before you jump to Roasted Brussell Sprout and Artichoke Garden Dip recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good information. Occasionally, though, the last thing you choose is to have to make meals from scratch. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You can do this because lots of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is the way to find healthy food choices at the drive through.

Choose the drive through depending on whether or not it has more healthy options available. Arby’s as an example, doesn’t offer burgers. You could have roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, they also have a lot of other healthy options like salads, baked potatoes and chili. Not every thing is McDonalds with its deep fried chicken parts as well as other terribly bad items.

Standard logic tells us that one positive way to get healthy and shed pounds is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. At times the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthy and balanced decisions!

We hope you got insight from reading it, now let’s go back to roasted brussell sprout and artichoke garden dip recipe. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. Take 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
2. Get 1 14 oz can artichoke hearts-chopped
3. Take 4 green onions, chopped
4. Prepare 1 large shallot, chopped
5. Provide 2 clove garlic, minced
6. Prepare 1 1/2 tbsp olive oil
7. Provide 1/3 cup buttermilk
8. Take 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
9. Take 1/2 cup plain greek yogurt
10. Prepare 1 1/2 cup shredded mozerella cheese
11. Use 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
12. You need 5 tbsp balsamic vinegar
13. Get 1 tsp sea salt
14. Provide 1 tsp coarsely cracked black pepper

Steps to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. Preheat oven to 400°.
2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well.
4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
5. Once done, remove from the oven, cool and chop coarsely for dip.
6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside.
7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture.
8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary.
10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.

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