Roasted Brussels Sprout & Artichoke Dip
Ingredients:
- 3 cups brussels sprouts, cut crosswise into ⅛-inch rounds
- ½ teaspoon olive oil
- ½ teaspoon kosher salt
- 1 jar artichoke hearts in brine (14 ounces), chopped
- 4 ounces cream cheese
- ⅔ cup sour cream
- ½ cup mayonnaise
- 4 garlic cloves, grated
- 1 lemon, juiced
- 1 teaspoon cayenne pepper
- 1 cup Monterey Jack, freshly shredded
- 1 cup low-moisture mozzarella, freshly shredded
- 1½ teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese
- Tortilla chips, baguette slices, cut vegetables, or crackers, for serving