Spinach & Eggplant Dip Recipe
A blend of spinach and eggplant served with garlic bread.
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Ingredients
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Dip Ingredients
Method
Preparation Steps
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil, sprinkle with salt, and roast in the oven for about 25-30 minutes until tender. Let it cool slightly, then scoop out the flesh.
Sauté the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let it cool.
Blend the Dip
In a food processor, combine the roasted eggplant flesh, sautéed spinach, cream cheese, sour cream, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Chill and Serve
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature with toasted garlic bread.