Ratatouille-White Bean Dip

Name: Ratatouille-White Bean Dip
Prep time: 25 min
Total time: 40 min
Yield: 20
Ingredients: 1 small eggplant (6 oz.), trimmed; 1 zucchini (6 oz.), trimmed; 5 Tbsp. olive oil, divided; ¼ tsp. salt and black pepper, divided; 1 can cannellini beans, rinsed; 4 tsp. fresh lemon juice; 1 clove garlic; ½ tsp. fresh oregano; ½ cup roasted red peppers, patted dry, chopped; WHEAT THINS Original Snacks

This delicious appetizer is full of flavor from the grilled eggplant and zucchini topping the creamy bean dip. Perfect to feed a crowd!

Well-being ChoiceLow Saturated FatGood Source of FiberWhole Grain

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 small eggplant (6 oz.), trimmed
1 zucchini (6 oz.), trimmed
5 Tbsp. olive oil, divided
¼ tsp. EACH salt and black pepper, divided
1 can (15 oz.) cannellini beans, rinsed
4 tsp. fresh lemon juice
1 clove garlic
½ tsp. chopped fresh oregano
½ cup chopped roasted red peppers, patted dry, chopped
WHEAT THINS Original Snacks

Nutrition factsNutrition information

Recipe Tips

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.