Baked Brussels Sprout-Artichoke Dip

Baked Brussels Sprout-Artichoke Dip
We all love something just a little different, especially when it comes to dips for our Chick N' Skins. So, here is our recipe for baked Brussels sprout-artichoke dip that you will adore.

8 oz cream cheese – softened
½ cup mayonnaise – not spicy or flavored
1 cup shredded Parmesan cheese, divided
½ cup shredded Gruyere
2 cups artichoke hearts in water – chopped
2 cups Brussels sprouts – blanched and chopped
2 cloves garlic – minced (approximately 3 ½ tbsp)
Black pepper
Salt & Pepper Chick N' Skins for dipping

Cookware You'll Need
Large mixing bowl
Baking dish – lightly sprayed with no stick spray

Heat oven to 350 degrees. In mixing bowl, stir mayonnaise, cream cheese, ½ cup Parmesan, Gruyere, artichoke hearts, Brussels sprouts, garlic, and salt and pepper (to your tastes, we recommend a liberal amount of both for this recipe). Pour mix into baking dish and line the top with the last ½ cup Parmesan cheese. Bake about 15-20 minutes, until the mix is warm all the way through and the top is golden brown and bubbling. Serve hot with our amazing Salt & Pepper Chick N' Skins.