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Holiday Italian Veggie & Cheese Dip

Prep time

15 min

Total time

30 min

Servings

Makes 5 cups dip or 40 servings
2 Tbsp. dip and 16 WHEAT THINS each.

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    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
Preparation
  • 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.

111131

Nutrition Information

Nutrition per serving

  • Calories

    160

  • Total fat

    6g

  • Saturated fat

    1g

  • Trans fat

    0g

  • Cholesterol

    <5mg

  • Sodium

    280mg

  • Carbohydrate

    24g

  • Dietary fiber

    2g

  • Total sugars

    5g

  • Protein

    3g

  • Vitamin A

    4%DV

  • Vitamin C

    6%DV

  • Calcium

    4%DV

  • Iron

    4%DV

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