For holiday get-togethers or watching the game, this nutritious dip takes the guilt out of snacking. Make the veggie chips recipe below for super healthy dipping.

Warm Brussels-Sprout Dip

recipe by Shira Bocar for Martha Stewart


  • 3 tablespoons extra-virgin olive oil, plus more for dish
  • 3 cloves garlic, minced
  • 2 pinches red pepper flakes
  • 1 lb. Brussels sprouts, trimmed and finely shredded
  • Salt
  • Finely grated zest of 1 lemon
  • 8 ounces Neufchatel cheese, room temperature
  • 1 cup Greek yogurt
  • 4 ounces mozzarella, grated (1 cup)
  • 1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
  • Crudites (raw vegetables), for serving


  1. Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
  2. Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.

Cook’s Note: For fast shredding, use the slicing attachment on a food processor.

I’m thinking veggie chips would be great with this. Here’s a recipe I found. You can make it as written here, or do all one type of veggie, or just 2 or 3 different ones. It’s totally customizable.

Baked Veggie Chips

adapted from a recipe by Arman Liew for The Big Man’s World


  • 1 medium golden beet
  • 1 medium red beet
  • 1 medium potato
  • 1 large carrot or parsnip
  • 1 small sweet potato
  • 1 small rutabaga or turnip
  • 1/2 tsp sea salt, adjust to taste
  • 1/2 tsp pepper, adjust to taste
  • spritz of oil 


  1. Preheat the oven to 400F.
  2. Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
  3. Spread out on baking pan(s) lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt*. Watch them carefully and remove some early if they are browning before the others.
  4. Remove from the oven and allow to cool for a few minutes before eating. Makes 4 servings.

*Every veggie has a different moisture content which will affect the cook time. The goal is crispy and slightly golden but not burnt. The spacing of the veggies on the pan will also affect the cook time and crispiness, the less crowded the better.