Share these dips with close friends or a crowd, and they’ll never know they’re filling up on ingredients that are actually good for them. Serve them with your favorite cut-up crispy vegetables, whole-grain crackers or low-fat chips.

Roasted Eggplant Dip
Makes 6 Servings

2 small eggplants
2 (or more) cloves garlic, roasted if desired
2 Tbsp. olive oil
6 black olives, pitted
1/2 cup (packed) chopped fresh parsley
3 pieces sun-dried tomato
2 cups canned cannellini (white kidney) beans, drained
2 anchovy fillets (or 2 teaspoon anchovy paste)
2 Tbsp. lemon juice
1 tsp. salt or to taste
 

1. Roast the eggplant (and garlic, if desired) in a 400-degree oven for 45 minutes or until tender. Allow to cool briefly.

If you find the raw garlic too sharp in flavor, try roasting the unpeeled garlic cloves in a foil packet along with the eggplant. With a sharp knife, cut off the tips of the roasted cloves, and squeeze to extract the roasted garlic paste.

2. Peel the eggplant and garlic and place in the bowl of a food processor. Add olive oil, olives, parsley, sun-dried tomato, beans, anchovy fillets, lemon juice and salt.

3. Pulse mixture until smooth. Adjust seasoning to taste. Serve warm or cold.

– Monica Reinagel, a licensed nutritionist and trained chef and author of The Inflammation Free Diet Plan.