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Persian Eggplant and Yogurt Dip

Persian Eggplant and Yogurt Dip

6 servings

1 container Mt Vikos® Roasted Eggplant Spread

½ cup whole milk or lowfat Greek yogurt

1 tablespoon olive oil

½ teaspoon smoked paprika

⅓ cup pomegranate seeds

1 tablespoon minced fresh parsley

3 large pitas, warmed and cut into triangles

  1. In a medium bowl mix eggplant spread with yogurt until smooth. Transfer to a shallow serving dish and spread evenly.
  2. Drizzle dip with oil, and sprinkle with paprika, pomegranate seeds, and parsley. Serve with pita.