Mediterranean Dip with Garlic Pita Chips Recipe

Mediterranean Dip with Garlic Pita Chips Recipe photo by Taste of Home

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This deliciously different dip is one of those recipes that’s so good, you keep trying to find new ways to use it. The chunky, veggie-laden mixture of eggplant, onion and sweet peppers is terrific on pita chips as an appetizer, or served over pasta, chicken or fish as an entree.—Sarah Geary, Oklahoma City, Oklahoma

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Mediterranean Dip with Garlic Pita Chips Recipe

Prep: 35 min. Bake: 1 hour

Yield: 10 Servings

35 60 95

Ingredients

2 medium eggplants, peeled
1 large sweet red pepper
1 large sweet yellow pepper
1 large red onion
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
4 teaspoons tomato paste
PITA CHIPS:
1/4 cup olive oil
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon coarsely ground pepper
1 package (12 ounces) whole pita breads

Directions

Cut the eggplants, peppers and onion into 1-in. pieces; place in a large bowl. Add the oil, salt and pepper; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 400° for 40 minutes, stirring once. Stir in garlic; bake 5-10 minutes longer or until vegetables are tender. Cool for 10 minutes. Place vegetables and tomato paste in a food processor; cover and process until desired consistency.
For pita chips, in a small bowl, combine the oil, cheese, garlic and seasonings. Place pita breads on baking sheets; brush with half of oil mixture. Bake at 350° for 7 minutes. Turn over; brush with remaining mixture. Bake 7-9 minutes longer or until crisp. Cut each pita into six wedges. Serve with dip. Yield: 2-1/2 cups dip (30 chips).

Nutritional Facts 1/4 cup dip with 3 pita chips equals 236 calories, 12 g fat (2 g saturated fat), 1 mg cholesterol, 533 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Mediterranean Dip with Garlic Pita Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p39