Girls’ Night Gnoshing: Italian Roasted Veggie Dip

Each Wednesday a group of my friends and I get together for a night of testosterone-free hanging out. Sometimes we head to Roosevelts (if they are not having an obnoxious DJ) for gravy cheese fries & $4 mixed drinks and sometimes we gather at someone’s home for a BYO night. Either way, it’s sure to be a night of laughter, booze and good food.

A couple of weeks ago, girls’ night was going to be at a friend’s home, and I realized I didn’t have anything to bring! A quick survey of the kitchen didn’t turn up any prepared snack food, and I was out of alcohol. All I had were vegetables! I was pretty well stocked on eggplant, so I thought of making baba ganoush, but I didn’t have any tahini on hand. So, I pulled out what I could find and figured if my friends didn’t like it, we just wouldn’t eat it. Well, all of it was gone by the end of the evening, so I take that as a good sign. Bring this Italian dip with you next time you need an easy snack and you’ll be all set!

Italian Roasted Veggie Dip

Ingredients:

[My husband was kind enough to roast the veggies for me while I was running errands, so I don’t have a picture of everything raw.]

Simple ingredients for a complex-tasting dip.

Simple ingredients for a complex-tasting dip.

  • 1 large eggplant (Heritage Farms CSA)
  • 1 large onion (Jett’s Natural Produce)
  • 1 large tomato (Heritage Farms CSA)
  • 2 cloves garlic (Heritage Farms CSA)
  • 12-15 fresh basil leaves (our garden)
  • 4 sprigs oregano (our garden)
  • 1/4 c. olive oil
  • 1 T. lemon juice (I didn’t have any, so my dip darkened a bit, but was still tasty)

Directions:

  1. Cut eggplant in half lengthwise and sprinkle with salt. Let rest 10 minutes.
  2. Cut onion into thick slices.
  3. Cut tomato in half.
  4. Place veggies cut side down on cookie sheet and roast for 20-30 minutes, or until eggplant is soft. Let cool enough to handle.
  5. Meanwhile, chop garlic in food processor.
  6. Add basil and oregano to food processor, pulse until finely chopped.
  7. Scrape pulp out of eggplant skins and add to food processor.
  8. Add tomato and onion to food processor.
  9. Process until smooth.
  10. Slowly add olive oil while processor is running until dip is desired consistency.
  11. Let sit at least 1 hour before serving with crackers, toasts or pita chips.
Italian Roasted Veggie Dip

Italian Roasted Veggie Dip

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