It’s almost New Years!! Who else is as ridiculously excited as I am? I’ve always loved, LOVED New Years Eve. For one, you can drink champagne ALL DAY LONG and no one judges you. Two, you can wear an obscure amount of sparkles, sequins and glitter without being mistaken for Ke$ha. And three, well, do you really need more reasons than that?
All of my past New Years have been quite eventful so I’m SO happy to be having a low-key celebration here in Charleston with my hubs and in-laws. One of the best things about a low-key, at home partay is that you don’t have to die of a horrible hangover on the 1st and you can gorge on homemade apps! This year, I’m whipping up my new favorite app of all time, this creamy eggplant dip.
It doesn’t look very pretty, but omg it’s amazing. Creamy, full of flavor and so incredibly cheesy. I just want to face dive into this and never come out.
But really, you can’t go wrong with eggplant, goat cheese and truffle salt right? Oh yes, I said TRUFFLE SALT. Also known as HEAVEN. Or the best stuff in the entire world. Or crack. Or meth. Whatever your drug of choice, THIS truffle salt carries the same addictive qualities.
I got this stuff in Paris and it’s so good I want to drink it. I’m not even kidding you, it’s that good. It adds such an earthy, incredible flavor from the truffles. It’s really like nothing you’ve ever had. A little bit of this really changes your dishes. And it completely adds such an AMAZING flavor to this dip. But don’t worry guys, if you don’t have this salt, use regular. The dip will taste just as amazing!
Not only is this dip so good, it’s light too! It’s made with fat-free Chobani instead of sour cream and has just a few ounces of soft goat cheese. This is the perfect New Years appetizer because it’s quick, easy, absolutely delicious and light so you can rock those sequins leggings with ease.
Don’t judge me, I own sequins leggings. I feel so JLO when I rock them.
Creamy eggplant dip
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 1 1/4 cups. Recipe adapted from Coastal Living.
Prep time: 20 minutes
Cook time: >5 minutes
- 1 medium eggplant
- 1 tablespoon olive oil
- 1/2 cup (4 ounces) non-fat Chobani yogurt
- 2 tablespoons lemon juice
- 2 – 3 tablespoons extra virgin olive oil
- About 2 – 3 ounces (1/4 cup) goat cheese
- 1/2 teaspoon truffle salt
- 1 1/2 teaspoons oregano
- Preheat oven to 400 degrees F. Cut the eggplant in half vertically and place in a baking dish. Cover with pepper and 1 tablespoon of olive oil. Bake for about 10 – 15 minutes or until soft. While the eggplant is still warm, scoop out the flesh with a spoon and place in the body of a food processor.
- Add lemon juice, 2 tablespoons of olive oil, goat cheese, Chobani, truffle salt, oregano and pepper. Pulse on low until mixture is creamy. Add additional lemon juice, olive oil or salt for taste. Serve warm with sweet potato chips and enjoy!
Nutritional information per serving (about 2 tablespoons):
Fat: 5.7 grams
Carbohydrates: 3.4 grams
Fiber: 1 gram
Protein: 3.2 grams
Weight Watchers: 2