Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.
What You Need
Original recipe yields 16 servings
1 large eggplant (1-1/4 lb.), peeled, cut into 1/2-inch-thick slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 chopped roasted red pepper s
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* Made with quality cheeses crafted in the USA.
Let's Make It
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.
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.
Serve with cut-up fresh vegetables or assorted crackers.
Substitute KRAFT Light Mayo Reduced Fat Mayonnaise for the MIRACLE WHIP.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 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.