Herbed Eggplant and Red Pepper Dip

Herbed Eggplant and Red Pepper Dip

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Savor the rich, creamy flavors of our herbed eggplant and red pepper dip, perfectly blended with veggies, herbs, and Hellmann's Plant Based Mayo.
  • 3 People

    Servings

  • 10 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 30 Mins

    Ready In


  • 1 large eggplant, cut in half lengthwise
  • 1 red bell pepper, quartered and seeded
  • 1/2 cup Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, divided
  • 3 cloves garlic
  • 1 cup Italian parsley
  • 1 cup fresh cilantro, optional


  1. Preheat oven to 425°. Line baking sheet with parchment paper. Brush cut sides of eggplant and red pepper with 1 tablespoon Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread. Arrange cut sides down on prepared pan. Add garlic to pan and bake 20 minutes or until tender. Remove and set aside to cool slightly.

  2. When vegetables are cool enough to handle, scoop pulp from eggplant and place in bowl of food processor. Add red peppers, garlic, parsley and cilantro and pulse until chopped.

  3. Add remaining Dressing and Sandwich Spread and pulse to blend. Season, if desired with salt and pepper. Transfer to bowl and serve immediately or refrigerate and serve chilled. Serve with crudités and pita chips.

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