Appetizers

Warm Italian Vegetable & Cheese Dip

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Warm Italian Vegetable & Cheese Dip recipe

photo by:

kraft

I also put a little bit of jalapeno peppers in this to spice it up a bit.

posted by

Leigh1962

on 8/20/2009

time

prep:

15 min

total:

30 min

servings

total:

5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each

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What You Need

small eggplant, chopped

cup chopped onions

cup chopped red peppers

cloves garlic, minced

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

zucchini, chopped

large tomato, chopped

1/4

cup KRAFT Grated Parmesan Cheese

1/2

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

WHEAT THINS Toasted Chips Multi-Grain

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.

Kraft Kitchens Tips

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.

Serving Suggestion

Serve with your favorite variety of TRISCUIT Crackers.

Storage Know-How

Eggplants are very perishable and taste bitter as they age, so proper storage is important. Store them in a cool, dry place and use within 1 to 2 days. For longer storage, place in a plastic bag in the vegetable drawer of the refrigerator for up to 5 days.