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Appetizers

Creamy Eggplant Dip

photo by:kraft
An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
20 servings, 2 Tbsp. each

What You Need

1
 eggplant (about 1 lb.)
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
2
Tbsp.  GREY POUPON Dijon Mustard
1/2
cup  chopped red peppers
2
 green onions, chopped
 TRISCUIT Roasted Garlic Crackers

Make It

HEAT oven to 350°F.

PIERCE eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.

CHOP eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Substitute
Prepare using 1/2 cup PHILADELPHIA Light Cream Cheese Spread.
Use Your Microwave
To cook the eggplant in the microwave instead of in the oven, pierce eggplant as directed. Place in microwaveable dish. Microwave on HIGH 5 to 8 min. or until tender. Cool slightly, then use as directed.
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