Greek Eggplant Dip

  • 60 mins
  • 10 ingredients


  • 1 egg plant
  • Extra virgin olive oil
  • 1 tbs white vinegar
  • 2 tbs lemon juice
  • 1 tbs fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 1 cup Greek yogurt
  • 1 (3 oz) package cream cheese
  • 1 tbs bread crumbs
  • kosher salt and black pepper to taste
  • Brush a baking pan with 1 tbs of olive oil.
  • Slice the eggplant in half, the long way and place it cut side down on the baking pan.
  • Bake in a preheated 375 degree oven for 45 minutes, or until soft.
  • Cut the egg plant, including the skin into small pieces and place in a food processor.
  • Add 3 tbs olive oil, the vinegar, lemon juice, parsley and garlic, and process until smooth.
  • Add the yogurt, cream cheese, bread crumbs, salt and pepper and process until well combined.
  • Refrigerate overnight.
  • Use as a ┬ádip with bread or crackers.

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