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.
Ingredients
- 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
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.
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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 100 |
| % Daily Value* | |
| Fat 4g | |
| Saturated 0.5g | |
| Cholesterol 0mg | |
| Sodium 95mg | |
| Carbohydrate 16g | |
| Dietary fiber 3g | |
| Sugars 1g | |
| Protein 3g | |
| Vitamin A | 2 %DV |
| Vitamin C | 15 %DV |
| Calcium | 2 %DV |
| Iron | 8 %DV |
