Oldie, But Yummy!!!! Easy / Healthy Crockery Cookery Eggplant & Squash Veggie Dip ~ 1 medium eggplant & 1 medium butternut squash both peeled and cut into 1/2in cubes 1 onion, chopped 1 mild green chile, seeded and diced 1 clove garlic, crushed 1 tbsp vegetable ( or coconut oil) 1 tsp (local) honey 1 tbsp red wine vinegar 1/2 tsp salt - - - - 2 tbsp chopped fresh cilantro 1 tsp chopped fresh basil Combine first 9 ingredients in the slow cooker. Cover and cook on LOW about 7 hours or until veggies are tender Stir in cilantro / basil. Transfer to a serving bowl, cover, and refrigerate until chilled. Serve as a dip with veggies, pita chips or homemade flax crackers
Posted on: Sat, 24 Aug 2013 01:37:29 +0000
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