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Mediterranean Dip with Garlic Pita Chips

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
  • Total Time
    Prep: 35 min. Bake: 1 hour
  • Makes
    2-1/2 cups dip (30 chips)


  • 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
  • 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


  • 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 15x10x1-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.
Nutrition Facts
1/4 cup: 236 calories, 12g fat (2g saturated fat), 1mg cholesterol, 533mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 5g protein.
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