ROASTED EGGPLANT & CHEDDAR DIP

By jarren

Ingredients

• 1 eggplant, cut in half lengthwise
• 2 tbsp olive oil
• 1/4 cup sour cream
• 1/2 cup Black Diamond White original Cheese Spread
• 1 tsp cumin
• 1/4 tsp chill powder
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tsp lemon juice
• 3 tbsp & 2 tsp fresh parsley, chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 375F.

On a parchment-lined baking sheet, place eggplant halves flesh side up. Drizzle oil over each and season with salt and pepper. Bake for 45 to 50 minutes or until flesh is roasted and soft.

Once cooled, spoon out flesh of each eggplant half and place in a food processor. Add remaining ingredients and 3 tbsp parsley, blend until smooth.

Garnish dip with remaining 2 tsp parsley and serve with toasted pita and cucumber slices.