This dip is so yummy and easy to make! And it's good for you! It has protein, anti-oxidants, vitamins, and more! I like to use this dip in place of ranch. I don't think a lot of people even know how bad ranch is for you.... This dip is great with veggies, crackers, bread and chips!
Ingredients:
Eggplant
Garlic
Cooking spray
Greek yogurt (plain)
Lemon juice
Canned artichoke hearts
Salt & pepper
Cut eggplant into 1 inch thick slices and place them on a pan sprayed with cooking spray. Drizzle with olive oil and salt and pepper as desired. Wrap garlic cloves in foil with olive oil. Fold over all the edges to make a pocket. Put the garlic and eggplant in the over together for about 15 minutes. Meanwhile, in a blender, add yogurt, lemon juice, artichoke hearts, salt & pepper. When the eggplant and garlic is done, remove from the oven to let cool for at least 10 minutes. Remove the skin from the eggplant and add to the other ingredients in the blender. Then the garlic. Blend until dip is very smooth. Serve room temperature or chilled!
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