CREAMY ROASTED EGGPLANT DIP

Creamy Roasted Eggplant Dip image

Nothing beats homemade roasted eggplant dip-and this one is as easy to make as it is creamy and delicious!

Provided by My Food and Family

Categories Home

Time 3h55m

Yield 16 servings, about 2 Tbsp. each

Number Of Ingredients 7

Ingredients

2 eggplants (1 lb. each), cut lengthwise in half
3 Tbsp. KRAFT Italian Vinaigrette Dressing
2 cloves garlic, halved
1/4 cup fat free sour cream
1 Tbsp. chopped fresh basil
1 Tbsp. fresh lemon juice
1/4 tsp. ground black pepper

Steps:

Heat oven to 400°F.
Place eggplant halves, cut sides up, on baking sheet. Score flesh with sharp knife; brush with dressing. Top with garlic.
Bake 30 min. or until eggplant is tender. Cool 15 min. Scoop flesh from centers of eggplant halves; place, with garlic, in blender. Blend until smooth. Discard eggplant shells.
Spoon eggplant mixture into medium bowl. Add remaining ingredients; mix well. Refrigerate 3 hours.

Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g