Yield
12 servings (serving size: 1/2 cup dip and 3 pita wedges)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.

Step 3

Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

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