Best 3 Creamy Eggplant Dip Recipes

**Indulge in the Creamy Eggplant Dip: A Culinary Delight for Every Occasion**

Embark on a culinary journey with the creamy eggplant dip, a delectable appetizer or spread that promises to tantalize your taste buds. Crafted with roasted eggplants, this dip embodies a symphony of flavors and textures, offering a smoky, earthy essence balanced by a velvety, creamy consistency. Dive into the provided recipes to discover variations of this classic dish, each boasting unique ingredients and culinary flair. From the classic roasted eggplant dip, featuring a blend of tahini, garlic, and lemon juice, to the innovative spicy harissa eggplant dip, infused with a fiery kick, these recipes cater to every palate. Explore the Mediterranean-inspired baba ganoush, characterized by its smoky undertones and garnished with fresh herbs, or venture into the realm of fusion cuisine with the Thai-inspired eggplant dip, where coconut milk and lemongrass create an exotic twist. Whether you're hosting a party, seeking a healthy snack, or simply craving a culinary adventure, these creamy eggplant dip recipes are guaranteed to satisfy.

Let's cook with our recipes!

EGGPLANT DIP

Eggplant Dip image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams

MEDITERRANEAN EGGPLANT DIP

Mediterranean Eggplant Dip image

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 4 cups.

Number Of Ingredients 11

Ingredients

1 large eggplant (about 1-1/2 pounds), peeled
1 small onion, coarsely chopped
6 garlic cloves, peeled
3 tablespoons olive oil
2 cups reduced-fat sour cream
4 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
10 drops liquid smoke, optional
Minced fresh parsley
Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Steps:

Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMY EGGPLANT DIP

Creamy Eggplant Dip image

An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 eggplant (about 1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
2 Tbsp. GREY POUPON Dijon Mustard
1/2 cup chopped red peppers
2 green onions, chopped
roasted garlic woven wheat crackers

Steps:

Heat oven to 350°F.
Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
Refrigerate 1 hour.

Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Tips:

Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
Roast the eggplant properly: Roasting the eggplant brings out its natural sweetness and smoky flavor. To ensure even cooking, pierce the eggplant with a fork before roasting and place it cut-side down on a baking sheet. Roast the eggplant until it is tender and slightly charred.
Drain the roasted eggplant: After roasting, the eggplant will release a lot of liquid. Drain the liquid from the eggplant before using it to make the dip. This will help prevent the dip from becoming watery.
Use a good quality tahini: Tahini is a key ingredient in creamy eggplant dip. Choose a tahini that is fresh and has a smooth, creamy texture. Avoid tahini that is old or has a grainy texture.
Season the dip to taste: Creamy eggplant dip is a versatile dish that can be seasoned to your liking. Add lemon juice, garlic, cumin, and salt and pepper to taste. You can also add other herbs and spices, such as cilantro, parsley, or paprika.

Conclusion:

Creamy eggplant dip is a delicious and healthy appetizer or snack. It is easy to make and can be customized to your liking. With its smoky flavor and creamy texture, creamy eggplant dip is sure to be a hit at your next gathering.