Mediterranean Dip

May 19, 2010 Posted by Site Owner

This recipe came from a good friend of mine that lives in Kamloops. A trained chef, Barb cooks for people too busy to get a miraculous meal onto the table by themselves. This recipe is as easy as she promised me, and twice as good as I remembered it You MUST try and serve it with a Nipozzano Riserva 2002 Chianti Rufina from Italy.



  • 2 red peppers, seeded and chopped
  • 1 eggplant, chopped, skin on
  • 1 purple/red onion chopped
  • 1 entire head of garlic, peeled and chopped
  • extra virgin olive oil, 2 TBSP
  • salt and pepper



Preheat oven to 450F. Chop all vegis (into fairly large chunks preferably) and put into a Dutch oven or wide pan. Drizzle the olive oil over all the vegis and put into the oven. Stir well after 20 minutes. After 45 minutes total, take out of oven and let cool. Put into a food processor and pulse for 10 seconds until smooth but chunky. Serve with a very firm cracker. Enjoy!


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