Baba Ganoush & Philly Dip

• Baba Ganoush
• 2 cups fire-roasted eggplant, peeled, cut into 1-inch pieces
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 clove garlic
• 1 tsp. salt
• 1/2 tsp. ground cumin
• Assembly
• 2 cups PHILADELPHIA Whipped Cream Cheese
• 2/3 cup pitted Kalamata olives, chopped
• 2/3 cup pickled banana pepper rings, chopped
• 1 tsp. ground cumin
• 1 tsp. paprika
• 16 each pita breads (6-1/2 inch), grilled, each cut into 8 triangles
• Black Bean Dip
• White Bean Dip

1. Baba Ganoush: Puree ingredients in food processor until well blended.
2. Refrigerate until ready to serve.
3. For each shared appetizer: Spoon 2 Tbsp.
4. each cream cheese and Baba Ganoush, side by side, into bottom of a 4-oz.
5. Mason jar.
6. Top with 2 tsp.
7. each olives and peppers, and a dash of cumin and paprika.
8. Serve with 8 pita triangles.

ganoush, eggplant, tahini, lemon juice, extra virgin olive oil, clove garlic, salt, ground cumin, philadelphia whipped cream cheese, olives, banana pepper, ground cumin, paprika, pita breads, black bean, white bean dip

Taken from www.kraftrecipes.com/recipes/baba-ganoush-philly-dip-182773.aspx (may not work)