Name: Warm Italian Vegetable & Cheese Dip
Prep time: 15 min
Total time: 30 min
Yield: Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each.
Ingredients: 1 small eggplant , chopped; 1 cup chopped onion s; 1 cup chopped red pepper s; 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; multi-grain toasted chips

Make It

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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.

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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 woven wheat crackers.

Servings

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

Healthy Living

Generally Nutritious

Diet Exchange

1-1/2 Starch
1/2 Fat

Nutrition Bonus

Since this warm vegetable-based dip is made with better-for-you ingredients, it can fit into a healthful eating plan.

Nutritional Information

Serving Size 5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each
AMOUNT PER SERVING
Calories	140

Total fat	5g
Saturated fat	1g
Cholesterol	0mg
Sodium	330mg
Carbohydrate	22g
Dietary fiber	2g
Sugars	4g
Protein	3g
% Daily Value
Vitamin A	4 %DV
Vitamin C	8 %DV
Calcium	8 %DV
Iron	6 %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.