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