Ratatouille Dip + More Healthy Savory Dip Recipes
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!)
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*
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.
MAKES 10 SERVINGS
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.
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