Ratatouille Dip + More Healthy Savory Dip Recipes

Apr 18 2019
Sometimes, we put veggies on our veggies! This dip rocks, and it’s crazy versatile. Scoop it up with some baby carrots or mini toasts, and try it as a topping for chicken, fish… even eggs! Shoutout to HG fan Rosanne for inspiring this recipe. (Go, Rosanne!)

Hungry Girl's Healthy Ratatouille Dip Recipe

Print Ratatouille Dip Print

1/10th of recipe (about 1/3 cup): 50 calories, 2g total fat (<0.5g sat. fat), 166mg sodium, 7.5g carbs, 2g fiber, 3.5g sugars, 1.5g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 45 minutes


3 cups (about 1 medium-large) peeled and cubed eggplant

1 cup roughly chopped mushrooms

1 cup chopped onion

1/2 cup chopped green bell pepper

1 tbsp. olive oil

One 6-oz. can tomato paste

1/3 cup chopped green olives

2 tbsp. white wine vinegar

1 tbsp. chopped garlic

1/2 tsp. Italian seasoning

1/2 tsp. salt


Bring a large skillet sprayed with nonstick spray to medium heat. Add eggplant, mushrooms, onion, pepper, and oil. Cook and stir until mostly softened, 8 - 10 minutes.

Reduce heat to low. Add all remaining ingredients. Add 1/2 cup water, and stir until uniform.

Cover and cook for 30 minutes, or until veggies have softened, liquid has reduced, and mixture has thickened.

Serve hot, warm, or chilled.


Chew on this:

It's National Animal Crackers Day, April 18th! If you're looking for a nostalgic snack pick, check out Annie's Organic Animal Cookies: 8g whole grains and no high-fructose corn syrup.

Friends don’t let friends eat boring veggies… Click "Send to a Friend" now!


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