ROASTED EGGPLANT AND RED PEPPER DIP

Roasted Eggplant and Red Pepper Dip image

Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.

Provided by My Food and Family

Time 1h

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 large eggplant (1-1/4 lb.), peeled, cut into 1/2-inch-thick slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 chopped roasted red pepper s

Steps:

Heat oven to 400°F.
Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 2 g