Best 4 Sunnys Easy Eggplant Dip Recipes

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**Eggplant dip: A delightful and versatile dish for any occasion**

Eggplant dip, also known as baba ganoush, is a delectable and versatile dish that has captured the hearts of food enthusiasts worldwide. Originating from the Middle East, this creamy and flavorful dip is made from roasted eggplants, tahini, garlic, lemon juice, and a blend of spices. Its smoky flavor and smooth texture make it a perfect appetizer, spread, or condiment. This article presents a collection of easy-to-follow eggplant dip recipes, each offering unique variations and flavors to suit different preferences. From the classic baba ganoush to innovative fusion creations, these recipes provide a delightful journey into the world of eggplant dips. Get ready to tantalize your taste buds and impress your guests with these culinary gems!

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S EASY EGGPLANT DIP



Sunny's Easy Eggplant Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

1/2 cup olive oil
6 cloves garlic
3 eggplant, peeled, seeded and cut into chunks
1/4 cup grated onion (use a box grater on the largest side)
1/2 teaspoon hot Hungarian paprika
1/4 cup loosely packed chopped fresh parsley
1/4 cup Greek yogurt
Zest of 1 lemon plus 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish
For serving: assorted pita chips, grissini and flatbread crisps

Steps:

  • For the roasted garlic: Preheat the oven to 375 degrees F.
  • In a ramekin, add the olive oil and garlic. Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes. Transfer the garlic to a large bowl and put half of the oil in a large pan. Reserve the rest of the oil in the ramekin for garnishing.
  • For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches. Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch. Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic.
  • Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky. Sure you can do this in a food processor, but it may lose the texture if over-pulsed. You can also chop all of this on a cutting board, then scrape everything back into the large bowl. Add the parsley, yogurt and lemon zest and juice to the bowl. Stir to combine, taste and season with salt and pepper. Cover and refrigerate until cool.
  • If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.

SUNNY'S EASY CARAMEL APPLE CHEESECAKE DIP



Sunny's Easy Caramel Apple Cheesecake Dip image

Provided by Sunny Anderson

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 heaping cup whipped cream cheese
1 heaping cup marshmallow creme
1 store-bought graham cracker crust, broken to bits in a plastic bag
16 ounces store-bought caramel dip, warmed to pourable
One 21-ounce can apple pie filling, pulsed, chopped or blended gently (leave some chunks)
Apple wedges
Dried apple chips
Pretzel rods
Graham crackers

Steps:

  • For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.
  • Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP



Sunny's Easy Ooey Gooey Jalapeno Popper Dip image

Provided by Sunny Anderson

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 7

16 ounces chive-flavored whipped cream cheese, at room temperature
16 ounces sour cream
2 cups shredded Cheddar jack cheese blend
One 1-ounce packet ranch or taco seasoning
6 jalapenos, seeded and chopped
1/2 cup shredded Cheddar jack cheese blend
1/2 cup fried jalapenos, chopped

Steps:

  • For the dip: Bake or slow cook.
  • To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
  • To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
  • For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

SUNNY'S EASY ITALIAN HERB DIP



Sunny's Easy Italian Herb Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 2 to 3 cups

Number Of Ingredients 12

1/2 cup loosely packed fresh basil, chopped
1/2 cup loosely packed fresh parsley, chopped
1/4 cup olive oil
1/4 cup finely chopped red onion
1 teaspoon red pepper flakes
6 to 8 slices pepperoncini
4 to 6 sprigs fresh thyme, leaves stripped and chopped
2 cloves garlic, grated on a rasp grater
2 sprigs fresh oregano, leaves stripped and finely chopped
Zest of 1 lemon plus 1 tablespoon fresh lemon juice
6 Roma tomatoes, seeded and chopped (or use 4 multi-colored heirloom tomatoes)
Kosher salt and freshly ground black pepper

Steps:

  • Blend together the basil, parsley, olive oil, onion, red pepper flakes, pepperoncini, thyme, garlic, oregano, lemon zest and juice, half of the tomatoes, a pinch of salt and a few grinds of pepper in a blender. Transfer to a large bowl, add the other half of the tomatoes and stir. Refrigerate for 30 minutes to allow the flavors to distribute.

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
  • Roast the eggplant properly: Roasting the eggplant brings out its natural sweetness and flavor. To roast the eggplant, prick it all over with a fork and then place it on a baking sheet. Roast the eggplant at 400 degrees Fahrenheit for about 30 minutes, or until it is tender and slightly charred.
  • Let the eggplant cool completely: Before you start making the dip, let the eggplant cool completely. This will make it easier to handle and will help the dip to set properly.
  • Use a food processor or blender: A food processor or blender is the best way to achieve a smooth and creamy dip. If you don't have a food processor or blender, you can mash the eggplant by hand, but it will take longer and the dip may not be as smooth.
  • Season the dip to taste: Once you've blended the eggplant, season it to taste with salt, pepper, and other spices. You can also add other ingredients to the dip, such as chopped vegetables, herbs, or cheese.

Conclusion:

Sunny's Easy Eggplant Dip is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy recipe, give Sunny's Easy Eggplant Dip a try!

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