Ratatouille Dip

Ratatouille Dip

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From: Diabetic Living Magazine

Ratatouille is normally served as a main dish but here it's served with pita chips and enjoyed as an appetizer. It's made in the slow cooker so if you're serving it at a party just leave it in the cooker on warm while your guests dig in!

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 small eggplant, cubed
  • 1 small zucchini, cubed
  • 1 small yellow summer squash, cubed
  • 1 small red bell pepper, chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon ground pepper
  • ½ cup grated Parmesan cheese
  • 8 ounces pita chips

Preparation

  • Prep

  • Ready In

  1. Stir together tomatoes, eggplant, zucchini, summer squash, and bell pepper in a 4-quart slow cooker.
  2. Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more.
  3. Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.
  • Equipment: 4-quart slow cooker

Nutrition information

  • Serving size: ¼ cup dip and 5 to 6 chips
  • Per serving: 88 calories; 3 g fat(0 g sat); 2 g fiber; 13 g carbohydrates; 3 g protein; 13 mcg folate; 2 mg cholesterol; 2 g sugars; 376 IU vitamin A; 12 mg vitamin C; 61 mg calcium; 1 mg iron; 209 mg sodium; 166 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fat, ½ starch

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