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Roasted Eggplant and Red Pepper Dip
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Roasted Eggplant and Red Pepper Dip

1 Hr(s)
10 Min(s) Prep
50 Min(s) Cook
Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.
What You Need
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16 servings
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
1
Heat oven to 400°F.
2
Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
3
Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
4
Bake 20 min. or until heated through.
Kitchen Tips
Tip 1
Variation
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.
Tip 2
Serving Suggestion
Serve with cut-up fresh vegetables or assorted crackers.
Tip 3
Substitute
Substitute KRAFT Light Mayo Reduced Fat Mayonnaise for the MIRACLE WHIP.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 160mg
7%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 2g
4%
Vitamin A
6%
Vitamin C
2%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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