Grilled Eggplant Pepper Appetizer Dip

Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.

Step: 3

Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.

Per Serving: 17 calories; protein 0.5g; carbohydrates 2.5g; fat 0.7g; sodium 2.9mg.

Tasty and not difficult to make , these appetizers work for any meeting or gathering . When throwing a get-together , large or few people , you should don’t forget the delicious snacks . We’ve collect with others of our best appetizer menus that are sure to impress your guests. From dips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your holiday party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your easy to do .