Holiday Italian Veggie & Cheese Dip
Just 15 minutes of prep and an exciting blend of fresh veggies promise to make this your favorite app.
Prep time15 min
Total time30min
ServingsMakes 5 cups dip or 40 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Ingredients
- 1 small eggplant, chopped
- 1 cup chopped onions
- 1 cup chopped red peppers
- 2 cloves garlic, minced
- ¼ cup sun-dried tomato vinaigrette dressing
- 1 zucchini, chopped
- 1 large tomato, chopped
- ¼ cup grated Parmesan cheese
- ½ 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.
Nutrition Notes
Since this warm vegetable-based dip is made with better-for-you ingredients, it can fit into a healthful eating plan.
Recipe Tips
- Edible Dipper Bowl
Use 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 Suggestion
Serve with your favorite variety of WHEAT THINS Chips or TRISCUIT Crackers.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| 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 |