Best 3 Creamy Eggplant Dip Recipes
Are you looking for a creamy, flavorful dip that can be enjoyed as an appetizer, snack, or even a main course? If so, creamy eggplant dip might be the perfect recipe for you. This delectable dish combines the smoky flavor of roasted eggplant with the richness of cream cheese and the tanginess of lemon juice, creating a smooth and luscious spread that will tantalize your taste buds. Whether you are hosting a party, having a casual get-together, or simply looking for a satisfying meal, creamy eggplant dip is sure to be a hit.
Here are our top 3 tried and tested recipes!
KETO BABA GANOUSH
This Keto Baba Ganoush recipe is a creamy roasted eggplant dip easy low-carb appetizer inspired by the authentic baba ganoush recipe, a healthy dairy-free dip with an awesome combo of garlic, lemon, and roasted eggplant.
Provided by Carine Claudepierre
Categories Appetizer
Time 30m
Number Of Ingredients 13
Steps:
- Preheat an oven to 350°F (180°C).
- Prick the eggplant with a fork in several places and slice it in half lengthwise.
- Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
- Remove the foil, switch the oven to grill mode, and grill for 5-10 more minutes, turning frequently to grill both sides.
- When baked, remove from the oven and transfer the eggplant to a chopping board or a plate.
- Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
- Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
- Add the garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and basil.
- Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
- Taste and add more lemon juice or basil, if you like.
- Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top of the baba ganoush and sprinkle with sesame seeds, poppy seeds, and goji berries.
- Store in the fridge for 2-3 hours before serving.
- Serve cold.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 116 kcal, Carbohydrate 7 g, Protein 2.6 g, Fat 9.1 g, SaturatedFat 1.3 g, Sodium 63 mg, Fiber 3.6 g, Sugar 3.4 g, UnsaturatedFat 7.5 g
CREAMY EGGPLANT DIP
An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
- Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
- Refrigerate 1 hour.
Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CREAMY EGGPLANT CAMPANELLE
I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!
Provided by vegiewings
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
- While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
- Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g
Tips:
- To choose the best eggplant, look for one that is firm and has smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- Before cooking the eggplant, pierce it all over with a fork. This will help to prevent it from splattering when it is roasted.
- If you are short on time, you can microwave the eggplant instead of roasting it. To do this, simply place the eggplant in a microwave-safe dish and cook it on high for 5-7 minutes, or until it is soft.
- Once the eggplant is cooked, let it cool slightly before handling it. This will help to prevent you from burning yourself.
- When making the dip, be sure to drain the eggplant well before mashing it. This will help to prevent the dip from being too watery.
- To make the dip ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Creamy eggplant dip is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, there is a creamy eggplant dip recipe out there for you. So next time you are looking for a new and exciting dish to try, give creamy eggplant dip a try. You won't be disappointed!
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