This delicious appetizer is full of flavor from the grilled eggplant and zucchini topping the creamy bean dip. Perfect to feed a crowd!
Key ingredients for ratatouille are blended into this creamy white bean dip for a tasteful twist. As a bonus, the WHEAT THINS are a good source of fiber and add 21g of whole grain per serving when served with this smart veggie dip.
0 min
0 min
Makes 20 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Heat grill on medium heat.
Cut eggplant and zucchini into 1/4-inch-thick lengthwise slices; place in medium bowl. Add 1 Tbsp. oil, and 1/8 tsp. EACH salt and black pepper; mix lightly. Grill 3 to 4 min. on each side or until crisp-tender. Cool.
Process remaining oil, salt and black pepper with all remaining ingredients except red peppers and WHEAT THINS in food processor until smooth; spoon into serving bowl.
Chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon over dip.
Serve with WHEAT THINS.
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