Ratatouille-White Bean Dip

This delicious appetizer is full of flavor from the grilled eggplant and zucchini topping the creamy bean dip. Perfect to feed a crowd!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 small eggplant  (6 oz.), trimmed
  • 1 zucchini  (6 oz.), trimmed
  • 5 Tbsp. olive oil, divided
  • ¼ tsp. EACH salt and black pepper, divided
  • 1 can (15 oz.) cannellini beans, rinsed
  • 4 tsp. fresh lemon juice
  • 1 clove garlic
  • ½ tsp. chopped fresh oregano
  • ½ cup chopped roasted red pepper s, patted dry, chopped
  • WHEAT THINS Original Snacks

Nutrition facts

Recipe Tips

1

Heat grill on medium heat.

2

Cut eggplant and zucchini into 1/4-inch-thick lengthwise slices; place in medium bowl. Add 1 Tbsp. oil, and 1/8 tsp. EACH salt and black pepper; mix lightly. Grill 3 to 4 min. on each side or until crisp-tender. Cool.

3

Process remaining oil, salt and black pepper with all remaining ingredients except red peppers and WHEAT THINS in food processor until smooth; spoon into serving bowl.

4

Chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon over dip.

5

Serve with WHEAT THINS.

You May Also Enjoy

See all recipes