Roasted Eggplant & Cheddar Dip

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  • prep time 5 min
  • total time 55 min
  • serves 4-6
Roasted Eggplant & Cheddar Dip

A delightful dip served with toasted pitas and cucumber slices. Courtesy of Black Diamond.

Appetizer, Cheese, Party Favourites, Vegetarian


1 eggplant, halved

¼ cup sour cream

½ cup Black Diamond Light Original Cheese Spread

1 teaspoon cumin

¼ teaspoon chili powder

¼ teaspoon ground coriander

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

3 teaspoons lemon juice

3 tablespoons and 2 teaspoons fresh parsley, chopped


1. Preheat oven to 375°F.

2. On a parchment lined baking sheet, place both halves of the eggplant flesh side up. Drizzle olive oil over each one and season with salt and pepper.

3. Bake for 45-50 minutes, or until the flesh is roasted and soft.

4. Once cooled, spoon out the flesh and place in a food processor. Add in the remaining ingredients and the 3 tbsp of fresh parsley and blend until smooth.

5. Garnish with 2 tsp of fresh chopped parsley and serve with toasted pita and cucumber slices.

See more: Appetizer, Cheese, Party Favourites, Vegetarian

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