Best Warm Italian Vegetable Cheese Dip Recipes

WARM ITALIAN VEGETABLE & CHEESE DIP

Warm Italian Vegetable & Cheese Dip image

This Warm Italian Vegetable & Cheese Dip stars farmers' market favorites sautéed to perfection and sprinkled with shredded mozzarella.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each.

Number Of Ingredients 10

Ingredients

1 small eggplant, chopped
1 cup chopped onions
1 cup chopped red peppers
2 cloves garlic, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1 large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
multi-grain toasted chips

Steps:

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 chips.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

WARM ITALIAN VEGETABLE & CHEESE DIP

Warm Italian Vegetable & Cheese Dip image

How to make Warm Italian Vegetable & Cheese Dip

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1small eggplant, chopped
1cup chopped onions
1cup chopped red peppers
2cloves garlic, minced
1/4cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
WHEAT THINS Toasted Chips Multi-Grain

Steps:

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 chips.