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.
What You Need
Original recipe yields 20 servings
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 pepper s
2 green onions, chopped
roasted garlic woven wheat crackers
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. each
* 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.