Holiday Italian Veggie & Cheese Dip

616  Ratings
  • 15 min prep
  • 30 min total
  • Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Just 15 minutes of prep and an exciting blend of fresh veggies promise to make this your favorite app.

Holiday Italian Veggie & Cheese Dip Recipe

Ingredients

  • 1 small eggplant, chopped
  • 1 cup chopped onions
  • 1 cup chopped red peppers
  • 2 cloves garlic, minced
  • 1/4 cup sun-dried tomato vinaigrette dressing
  • 1 zucchini, chopped
  • 1 large tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded low-moisture part-skim mozzarella cheese
  •  WHEAT THINS Original Snacks

Instructions

  • 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 WHEAT THINS.

Recipe Tips

Edible Dipper BowlUse 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 SuggestionServe with your favorite variety of WHEAT THINS Chips or TRISCUIT Crackers.

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Nutrition Information

Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
  • Cholesterol Free
  • Generally Nutritious

Diet Exchange

1-1/2 Starch,1/2 Fat

Nutrition Notes

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

Nutrition per serving:

  • Calories 160 
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Cholesterol <5 mg
  • Sodium 280 mg
  • Carbohydrate 24 g
  • Dietary fiber 2 g
  • Sugars 5 g
  • Protein 3 g
  • Vitamin A 4 %DV
  • Vitamin C 6 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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