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Smoky Eggplant Dip

Try this tasty Dip!
Cooking Time

Ingredients For This Recipe

  • 3 medium eggplants, cut in half long ways
  • 4 oz queso fresco
  • ¼ cup sour cream
  • 2 garlic cloves
  • 1 tsp onion powder
  • 1 lemon, juiced
  • ½ tsp liquid smoke
  • Kosher salt, to taste
  • Garnish
  • Toasted sesame seeds
  • Olive oil drizzle
  • Chives, finely chopped
  • Cilantro, finely chopped
  • Lemon zest
  • Pita chips, or any crackers


  1. Place wet paper towel in the dutch oven and place the eggplants.
  2. Put the lid on with the Redi-Temp™ valve open and cook over medium-high heat until it hisses.
  3. Lower the heat to low, close the valve and cook until the skin wrinkles.
  4. Let the eggplant cool and slice.
  5. Peel the eggplant and remove all the seeds.
  6. Place in the blender with the rest of the ingredients except the garnish.
  7. Blend on high speed until smooth.
  8. Place the mixture in the refrigerator until chilled.
  9. Serve, garnish and enjoy.
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