This Warm Italian Vegetable & Cheese Dip stars farmers' market favorites sautéed to perfection and sprinkled with shredded mozzarella.
What You Need
Original recipe yields 40 servings
1 small eggplant, chopped
1 cup chopped onion s
1 cup chopped red pepper s
2 cloves garlic, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1 large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
multi-grain toasted chips
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Let's Make It
Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
Spoon into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.
Edible Dipper Bowl
Use a large red, green or yellow bell pepper as a unique serving bowl for dip. Remove top and clean out seeds. Fill with dip just before serving.
Serve with your favorite variety of woven wheat crackers.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.