Creamy Eggplant Dip

• 1 eggplant (about 1 lb.) Safeway 1 ea For $1.28 thru 02/09
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/2 cup chopped red peppers
• 2 green onions, chopped
• roasted garlic woven wheat crackers

1. Heat oven to 350F.
2. Pierce eggplant in several places with fork.
3. Place on baking sheet sprayed with cooking spray.
4. Bake 45 min.
5. or until tender; cool slightly.
6. Chop eggplant coarsely; place in food processor.
7. Add Neufchatel and mustard; process until blended.
8. (A few chunks may remain.)
9. Spoon into large bowl.
10. Stir in peppers and onions.
11. Refrigerate 1 hour.

eggplant, cheese, poupon, red peppers, green onions, garlic

Taken from www.kraftrecipes.com/recipes/creamy-eggplant-dip-150069.aspx (may not work)