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Crostini Dip Recipe

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This recipe for Crostini Dip, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

AJ Drexler


2 eggplant
8 oz. cream cheese
3 cloves minced garlic
up to 1/2 C olive oil
1C+ grated Parmesan cheese
marinated artichokes, sundried tomatoes in oil, roasted red
peppers, pepperocini

baguettes sliced into crostini

Cut eggplant lengthwise and lay cut side down in greased
cookie sheet. Bake at 350 degrees for 20-30 min. Scrape off
skin or scoop out meat.

Puree eggplant, add cream cheese, garlic and Parmesan.
Add oil in stream until creamy. Spread in 13x9 " pan. Top with
chopped vegetables.

Serve with sliced baguettes brushed with olive oil and toasted
lightly on both sides.

Number Of Servings:
Number Of Servings:




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