Air Fryer Crispy Brussels Sprout and Parmesan Dip
Warm, creamy dip built on roasted Brussels sprouts and sharp Parmesan, finished in the air fryer until the top is golden and crispy. The sprouts add nutty sweetness and texture while garlic and a touch of lemon keep it bright. Perfect for parties or game day.
- Prep
- 15 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 38 min
- Makes
- About 2 cups (480 ml) dip
Steps
Before you start
- Preheat your air fryer to 375°F (190°C)
- Trim and halve the Brussels sprouts; pat them dry so they crisp properly
- Have all ingredients measured and ready
Roast the Brussels sproutsOven 375°F / 190°C
- Toss the halved Brussels sprouts with 1 tbsp (15 ml) olive oil, ¼ tsp (1.5 g) salt, and a pinch of black pepper in a bowl.
- Spread them cut-side down in a single layer in the air fryer basket.
- Air fry at 375°F (190°C) for 8 minutes, shaking the basket halfway through, until the cut sides are golden brown and the edges are crispy.
+ Show details− Hide details
Ready when: Cut sides are golden brown with crispy edges; a fork pierces the center easily
Tip: Patting the sprouts dry and placing them cut-side down is essential for crispy edges, not steamed interiors.
Cool and chop the sprouts
- Transfer the roasted Brussels sprouts to a cutting board and let them cool for 2–3 minutes.
- Chop them coarsely into ½-inch (1 cm) pieces.
+ Show details− Hide details
Ready when: Sprouts are cool enough to handle safely
Make the dip base
- In a medium bowl, whisk together the sour cream, softened cream cheese, minced garlic, lemon juice, remaining ¼ tsp salt, and a pinch of black pepper until smooth and well combined.
- Fold in ½ cup (50 g) of the grated Parmesan cheese.
+ Show details− Hide details
Ready when: Mixture is smooth and well combined, no cream cheese lumps
Tip: Using softened cream cheese ensures the dip mixes smoothly without lumps. If it's cold, it will create streaks.
Combine and assemble
- Fold the chopped roasted Brussels sprouts into the cream cheese mixture until evenly distributed.
- Transfer the dip to a small oven-safe baking dish (6–8 inches / 15–20 cm) that fits inside your air fryer basket.
- Top with the remaining ¼ cup (25 g) Parmesan cheese.
+ Show details− Hide details
Ready when: Dip is evenly mixed and transferred to the dish; Parmesan is evenly distributed on top
Tip: Make sure your baking dish fits comfortably inside the air fryer basket with room for air circulation around it.
Prepare the breadcrumb topping
- In a small bowl, toss the panko breadcrumbs with the melted butter and a pinch of red pepper flakes (if using) until the breadcrumbs are evenly coated and slightly moist.
- Sprinkle this mixture evenly over the Parmesan-topped dip.
+ Show details− Hide details
Ready when: Breadcrumbs are evenly moistened and coated; mixture resembles wet sand
Tip: Coating the breadcrumbs with butter ensures they crisp evenly in the air fryer, rather than staying dry and pale.
Air fry the dipOven 375°F / 190°C
- Carefully place the baking dish inside the air fryer basket at 375°F (190°C) for 10 minutes, until the breadcrumb topping is deep golden brown and the dip is hot and bubbling slightly around the edges (you'll see it bubble up slightly).
+ Show details− Hide details
Ready when: Breadcrumb topping is deep golden brown; dip bubbles gently at the edges and the surface is hot
Tip: The dip will bubble slightly at the edges but should not overflow. If it looks like it might, use a smaller baking dish or reduce the dip volume slightly.
Rest and serve
- Remove the dip from the air fryer using an oven mitt or tongs and let it rest for 3–5 minutes.
- The dip will set slightly and become easier to scoop.
- Serve warm with crackers, bread, or vegetable crudités.
+ Show details− Hide details
Ready when: Dip has cooled just enough to hold its shape but is still steaming hot
Tip: A short rest prevents the dip from being too runny when scooped and makes it much easier to serve.
Good to know
Tips
- For extra flavor, add ½ tsp smoked paprika or ¼ tsp garlic powder to the dip base—these deepen the savory notes without adding more fresh garlic.
- If you don't have fresh thyme, a pinch of dried thyme (about ¼ tsp) works too; add it directly to the dip base rather than scattering on top.
- To make this dip vegan-friendly, use dairy-free sour cream, cashew cream or silken tofu in place of cream cheese, nutritional yeast instead of Parmesan, and vegan butter for the topping.
- Roast the Brussels sprouts a few hours ahead if it helps with timing; store them in an airtight container at room temperature. The dip base can also be made ahead and refrigerated, making this very party-friendly.
Make ahead
Prepare the dip base and chop the roasted Brussels sprouts up to 4 hours ahead. Cover and refrigerate. When ready to serve, combine the sprouts with the dip base, transfer to the baking dish, top with Parmesan and breadcrumbs, and air fry as directed—add 1–2 minutes to the air fry time if the dip is cold from the refrigerator.
Storage & reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 350°F (175°C) for 5 minutes, or in a small oven-safe dish in a regular oven at 325°F (163°C) for 10 minutes, until hot and bubbling.
Substitutions
- Sour cream, full-fat → Greek yogurt (full-fat, plain). Use the same amount. The dip will be slightly tangier and a touch lighter. Works equally well.
- Cream cheese, softened to room temperature → Ricotta cheese. Use 5 oz (140 g) ricotta for creamier texture. Omit or reduce the sour cream slightly to compensate for added moisture.
- Panko breadcrumbs → Grated Gruyère or sharp cheddar cheese. Use ¼ cup (25 g) cheese instead of panko. Toss with melted butter and skip the breadcrumbs for a crispier, cheesier topping.
- Fresh thyme leaves → Fresh rosemary or Italian parsley. Use the same amount, finely chopped. Either adds herb depth without overwhelming the cheese and Brussels sprout flavors.
