Warm Ratatouille Ranch Dip

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  • Prep 5 m
  • Cook 15 m
  • Total 20 m
Servings: 8



  1. 1. In a large pan over medium heat, warm the olive oil. Add eggplant and red peppers and cook, stirring occasionally, until the vegetables have softened, about 6 to 8 minutes. Add tomatoes and capers and cook another 3 to 5 minutes, until tomatoes have released some of their juices. Stir in basil and set aside.
  2. 2. Meanwhile, add softened cream cheese, milk, and contents of packet to a microwave-safe bowl. Cover. Microwave on high for 2 minutes. Whisk until blended. Place back in microwave and heat on high for additional 2½ minutes. Whisk until well blended. Stir in vegetable mixture.
  3. 3. Refrigerate or discard any unused portions within 2 hours of heating.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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