Warm Italian Vegetable & Cheese Dip

Ingredients

• 1 small eggplant chopped
• 2 cloves garlic minced
• 0.5 cup low-moisture part-skim mozzarella cheese shredded kraft
• 30 servings multi-grain chips toasted
• 1 cup onions chopped
• 0.3 cup parmesan cheese grated kraft
• 1 cup pasilla peppers red chopped
• 0.3 cup sun tomato vinaigrette dressing dried kraft
• 1 large tomatoes chopped
• 1  zucchini chopped

Equipment

• bowl
• frying pan

Directions

1. Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
2. Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
3. Spoon into serving bowl.
4. Sprinkle with mozzarella cheese.
5. Serve with the chips.