Grilled Mediterranean Eggplant and Pepper Dip
2 large red bell peppers
1 medium eggplant
1 cup crumbled feta cheese
1/2 cup chopped walnuts, toasted
2 tbsp. extra virgin olive oil
1 tbsp. smoked paprika
5 cloves Christopher Ranch Roasted Garlic
1/2 to 1 tsp. red pepper flakes
1/2 to 1 tsp. sea salt
Lightly toasted pita bread or pita chips
Serve any leftover dip on a sandwich, or stir into a baked potato.
2. Place in a blender or food processor with cheese, walnuts, olive oil, paprika and garlic. Blend to desired consistency, then stir in pepper flakes and salt. Serve with pita bread or chips.
400 calories, 13 g protein, 26 g total fat (8 g sat.), 33 g carbohydrate, 7 g fiber, 9 g sugar, 33 mg cholesterol, 1011 mg sodium, 11 points