TRISCUIT Ratatouille Dip

TRISCUIT Ratatouille Dip

Prep time10 min
Total time26min
ServingsMakes 2 cups dip or 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each.
  • ¼ cup pesto Parmesan dressing
  • 1 small eggplant, chopped (about 2-1/4 cups)
  • 1 small onion, chopped
  • ¾ cup chopped green peppers
  • ¼ 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
  • 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.
Recipe Tips
  • Storage Know-How
    Store whole eggplant in plastic bag in vegetable crisper in refrigerator for up to 5 days.
  • Food Facts
    Ratatouille 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 Ahead
    Dip can be made ahead of time. Cool, then refrigerate until ready to serve.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 4g 
   Saturated 0.5g 
Cholesterol 0mg 
Sodium 95mg 
Carbohydrate 16g 
   Fibre 3g 
   Sugars 1g 
Protein 3g 
Vitamin A2 %DV
Vitamin C15 %DV
Calcium2 %DV
Iron8 %DV

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