Prick eggplant in several places with fork; place on rimmed baking sheet.
Bake 20 min. or until tender; cool.
Peel eggplant; cut into chunks. Place in food processor. Add remaining ingredients; process until ingredients are well blended and dip is desired consistency.
Serve with cut-up fresh vegetables or assorted crackers.
Puréed cooked eggplant makes a healthful alternative to sour cream as the base for this delicious low-sodium dip.
Calories From Fat
% Daily Value*
Total Fat 3.50g
Saturated Fat 1.00g
Trans Fat 0.00g
Total Carbohydrates 2.00g
Dietary Fibers 0.9561g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 Tbsp. 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.