1. In a large mixing bowl, combine halved Brussels sprouts with Summer Fresh Artichoke & Asiago Dip, balsamic vinegar, and oil. Season with salt & pepper, to taste. Mix well until Brussels sprouts are well coated.

2. Spread Brussels sprouts on baking tray lined with a sheet of parchment paper. Roast in 375°F (190°C) oven about 15-20 minutes until Brussels sprouts are golden. Test with fork for tenderness.

3. Remove from oven and transfer to serving bowl. While still warm, drizzle with more Artichoke & Asiago dip, and top with chopped parsley and chives.

ENJOY! Serves about 4 people as a side, or 24 people as an appetizer.

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