Hot Brussels Sprouts and Artichoke Dip Recipe

Ingredients

• 1 8-ounce package cream cheese, softened
• 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
• 1 1/2 cups sour cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon-style mustard
• 2 tablespoons olive oil
• 2 1/2 cups shaved fresh Brussels sprouts, divided
• 1/2 medium yellow onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 14-ounce can artichoke hearts, drained and chopped
• Whole grain scoop-style tortilla chips and/or sweet pepper slices