Eggplant & Pepper Dip

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 69.3
  • Total Fat: 3.4 g
  • Cholesterol: 7.0 mg
  • Sodium: 47.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Eggplant & Pepper Dip calories by ingredient
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Introduction

Good warm or cold! It is veggilicious... If you use low fat cream cheese... I use regular for the calculation! Good warm or cold! It is veggilicious... If you use low fat cream cheese... I use regular for the calculation!
Number of Servings: 8

Ingredients

    2 eggplant
    1 red pepper (sweet)
    2 tbsn pesto sauce
    2 tbsn cream cheese
    Spice (celery salt to taste!)

Directions

Cut eggplants and red pepper in half. Bake in the oven for 30 min at 350 F.
Scoop the meat off the eggplant. Put all the ingredients in the mixer. Mix until texture is like a puree. Serve with crackers or cut veggies.

Serve 8.

Keep the left over in a container in the fridge. Excelllent for lunch snack!

Number of Servings: 8

Recipe submitted by SparkPeople user JULIABELANGER.

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