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TRISCUIT Ratatouille Dip

Prep time

10 min

Total time

26 min

Servings

Makes 2 cups dip or 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each.

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    Ingredients
    • 1/4 cup pesto Parmesan dressing
    • 1 small eggplant, chopped (about 2-1/4 cups)
    • 1 small onion, chopped
    • 3/4 cup chopped green peppers
    • 1/4 cup chopped fresh parsley, divided
    • 1 clove garlic, minced
    • 1 large tomato, seeded, chopped
    • 2 Tbsp. grated reduced-fat Parmesan cheese
    •  Triscuit Low Sodium Crackers
Preparation
  • Heat  dressing in large skillet on medium-high heat. Add eggplant, onions, peppers and 3 Tbsp. parsley; cook 10 min., stirring occasionally.
  • Add  tomatoes; simmer on medium-low heat 5 min. or until heated through, stirring frequently. Spoon into bowl; top with remaining parsley and cheese.
  • Serve  with crackers.

Nutrition Notes

Chock-full of fresh vegetables, this flavorful dip is sure to be a hit with family and friends. And as a bonus, the green peppers provide a good source of vitamin C.

Recipe Tips

Storage Know-HowStore whole eggplant in plastic bag in vegetable crisper in refrigerator for up to 5 days.

Food FactsRatatouille is a popular dish from the French region of Provence that combines eggplant, tomatoes, onions, zucchini, garlic and herbs - all simmered in olive oil. The dish can be served hot, cold or room temperature, either as a side dish or as an appetizer with bread or crackers.

Make AheadDip can be made ahead of time. Cool, then refrigerate until ready to serve.

132724
Amount per serving Calories 100
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 95mg
Carbohydrate 16g
Fibre 3g
Sugars 1g
Protein 3g
Vitamin A 2% DV
Vitamin C 15% DV
Calcium 2% DV
Iron 8% DV

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