Roasted Eggplant and Beet Dip

Roasted Eggplant and Beet Dip

This highly colorful dip is naturally sweet and savory. Served warm and coupled with tortilla chips or baguette slices, it is pure heaven.

Makes 4 cups


  • 1 large eggplant, chopped into 1" cubes
  • 1 large red onion, chopped into 1" pieces
  • 1 large red bell pepper, seeded and chopped into 1" pieces
  • 2 cloves garlic, minced
  • 2 T extra virgin olive oil
  • Salt and pepper
  • 1 T tomato paste
  • 1 tsp Activz Beet Powder
  • Tortilla chips or baguette slices
  • Kalamata olives (optional)


  1. Preheat oven to 350 degrees.
  2. On large cookie sheet with a rim, spread eggplant, red onion, bell pepper and garlic evenly. Drizzle olive oil and sprinkle salt and pepper over mixture. Bake 45 minutes.
  3. Combine roasted vegetables, tomato paste and Activz Beet Powder in food processor and pulse till blended but still slightly chunky.
  4. Taste and add more salt and pepper if needed.
  5. Serve with chips or baguette slices and kalamata olives.

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