Cheesy Asiago Brussels Sprouts & Kale Dip

• Meat

  • 8 slices Turkey bacon

• Produce

  • 4 cups Brussels sprouts
  • 1/2 tsp Chili flakes, hot
  • 1 tsp Garlic powder
  • 2 cups Kale
  • 1/2 Red onion, large
  • 1 Veggies, assorted

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Toast, Artisan crisps

• Snacks

  • 1 Crackers
  • 1 Tortilla chips

• Dairy

  • 3/4 cup Asiago cheese, grated
  • 1 Brick cream cheese (8oz
  • 3/4 cup Parmesan cheese, grated

Found on thegirlonbloor.com

Description

Directions

• Bring a large pot of slightly salted water to a boil.
• Remove the ends of brussels sprouts and chop each thinly until you have about 4 cups worth. Chop kale finely. Boil brussels sprouts and kale for 2-3 min then drain.
• Meanwhile, cook bacon or turkey bacon and dice red onion.
• Microwave cream cheese in a large glass bowl for 1 min. Add to Vitamix blender, along with 2 cups cooked brussels sprouts and 1 cup cooked kale. Add asiago and parmesan cheeses, garlic powder, hot chili flakes, salt and pepper. Blend for 10-15 seconds until just blended.
• Add mixture to the large glass bowl used to microwave cream cheese in, then add the remaining 2 cups brussels sprouts and 1 cup kale and stir with a spatula. Add turkey bacon and red onion and stir, then microwave for 1-2 min until dip is hot.
• Serve immediately with artisan crisps, tortilla chips, crackers and/or assorted veggies. Dip will last in fridge up to a week and reheats well in the microwave.