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Appetizer Recipes

Rapunzel’s Royal Ratatouille Dip


WHEAT THINS Original snacks add 21g of whole grain per serving when served with this smart veggie dip.

What You Need

  • 1 small eggplant (6 oz.), trimmed
  • 1 zucchini (6 oz.), trimmed
  • 5 Tbsp. olive oil, divided
  • 1/4 tsp. EACH salt and black pepper, divided
  • 1 can (15 oz.) cannellini beans, rinsed
  • 4 tsp. fresh lemon juice
  • 1 clove garlic
  • 1/2 tsp. chopped fresh oregano
  • 1/2 cup chopped roasted red peppers, patted dry, chopped
  • WHEAT THINS Original Snacks


  1. Heat grill on medium heat.
  2. Cut eggplant and zucchini into 1/4-inch-thick lengthwise slices; place in medium bowl. Add 1 Tbsp. oil, and 1/8 tsp. EACH salt and black pepper; mix lightly. Grill 3 to 4 min. on each side or until crisp-tender. Cool.
  3. Process remaining oil, salt and black pepper with all remaining ingredients except red peppers and WHEAT THINS in food processor until smooth; spoon into serving bowl.
  4. Chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon over dip.
  5. Serve with WHEAT THINS.
  6. Make Ahead: Grill vegetables and prepare dip as directed. Refrigerate (separately) up to 24 hours. When ready to serve, chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon dip into serving bowl; top with vegetable mixture.

Heat grill pan on medium-high heat. Use to grill the vegetables instead of cooking them on the outdoor grill.

Cooking time (duration)

Prep: 25 min. Total: 40 min.

Number of servings (yield)

Makes 20 servings, 2 Tbsp. dip and 16 WHEAT THINS each.




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