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Appetizers

Warm Italian Vegetable & Cheese Dip

Warm Italian Vegetable & Cheese Dip recipe
photo by:kraft
This was really delicious and easy to make. My guests really liked this appetizer. I am going to make it again and put it over pasta.
posted by
ncordone
on 2/26/2013
time
prep:
15 min
total:
30 min
servings
total:
5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each
Magazine Acquisition

What You Need

1
small  eggplant, chopped
1
cup  chopped onions
1
cup  chopped red peppers
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
 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.
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