Roasted Eggplant and Red Pepper Dip - Kraft Recipes Top
Comida Kraft
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Roasted Eggplant and Red Pepper Dip

Prep Time
Total Time

16 servings, 2 Tbsp. each

Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
  • Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
  • Bake 20 min. or until heated through.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.


Prepare using KRAFT Lite Balsamic Vinaigrette Dressing, PHILADELPHIA Neufchatel Cheese, KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

Serving Suggestion

Serve with cut-up fresh vegetables or assorted crackers.


Substitute KRAFT Light Mayo Reduced Fat Mayonnaise for the MIRACLE WHIP.


  • 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. each
Calories 90
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 2g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 0 %DV

* 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.

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