CREAMY EGGPLANT DIP

Creamy Eggplant Dip image

An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 eggplant (about 1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
2 Tbsp. GREY POUPON Dijon Mustard
1/2 cup chopped red peppers
2 green onions, chopped
roasted garlic woven wheat crackers

Steps:

Heat oven to 350°F.
Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
Refrigerate 1 hour.

Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g