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–+ servings
Loaded Eggplant Dip

Loaded Eggplant Dip: Creamy, Flavor-Packed Party Favorite

A creamy and flavor-packed Loaded Eggplant Dip that's perfect for gatherings and autumn evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 large Eggplant The main ingredient; roasting it brings out a smoky, creamy flavor.
  • 1 cup Greek yogurt Adds smoothness and tang; substitute with sour cream for a similar effect.
  • 2 tablespoons Tahini paste Provides a nutty richness; try sunflower seed butter for a nut-free option.
  • 2 cloves Garlic Infuses the dip with aromatic goodness; adjust the amount to match your taste.
  • 2 tablespoons Lemon juice Boosts the freshness; always opt for fresh lemons for the best flavor.
  • 1 teaspoon Sumac Adjust to your spice level.
  • 1 teaspoon Za'atar Adjust to your spice level.
  • 2 tablespoons Pine nuts Use for garnish to add texture.
  • 2 tablespoons Pomegranate seeds Use for garnish to add color.
For Serving
  • 2 cups Pita chips Perfect crunchy companions for dipping.
  • 2 cups Fresh veggies Carrot and cucumber sticks enhance healthiness.

Equipment

  • Oven
  • Food processor
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Roast the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place cut-side down on a lined baking sheet. Roast for 35–40 minutes until the skin is charred and the flesh is soft. Remove from the oven and let it cool for 10 minutes.
  2. Prepare the Dip Base: Scoop out the flesh of the cooled eggplant and add it to your food processor. Add Greek yogurt, tahini paste, minced garlic, and fresh lemon juice. Blend until smooth and creamy. Adjust seasoning with salt and pepper or more lemon juice as necessary.
  3. Add Flavorful Spices: Dust in sumac and Za'atar seasonings to the blended dip, then blend again just until combined. Add a splash of water or extra yogurt if the dip is too thick, blending until perfectly smooth.
  4. Garnish and Serve: Transfer the Loaded Eggplant Dip into a serving bowl, drizzle olive oil on top, and sprinkle with toasted pine nuts and fresh pomegranate seeds. Serve with warm pita chips or fresh vegetable sticks.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 120mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Enjoy freshly made for the best flavor, but leftovers are a comforting treat that still packs the delicious smoky essence!

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