Mrs. Eggplant and Her Cheddar Dip

Name: Mrs. Eggplant and Her Cheddar Dip
Prep time: 30 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 cup (250 ml) plain yogurt (minimum 4% MF); 1 1/2 cups (375 ml) grated cheddar; 1/4 cup (60 ml) minced chives; Salt and pepper; 6 carrots; 6 celery sticks; 1 English cucumber; 16 cherry tomatoes; 1 red bell pepper, cut into strips; 1 large eggplant; 1 large bunch red grapes (preferably round); 3 green cauliflower florets; 1 strip red bell pepper; 2 cherry tomatoes with green, star-shaped cap intact, stems removed

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Preparation 30 MIN
Servings 10

Ingredients
Preparation

Ingredients

Dip

1 cup (250 ml) plain yogurt (minimum 4% MF)
1 1/2 cups (375 ml) grated cheddar
1/4 cup (60 ml) minced chives
Salt and pepper

Crudités

6 carrots
6 celery sticks
1 English cucumber
16 cherry tomatoes
1 red bell pepper, cut into strips

Mrs. Eggplant

1 large eggplant
1 large bunch red grapes (preferably round)
3 green cauliflower florets
1 strip red bell pepper
2 cherry tomatoes with green, star-shaped cap intact, stems removed

Preparation

Dip

In a food processor, process the yogurt and cheese until smooth.
Add the chives. Season with salt and pepper.

Crudités

Cut the carrots, celery and cucumber into 10-cm (4-inch) sticks. Set aside.

Mrs. Eggplant

Remove a thin slice from the bottom of the eggplant so it can stand upright. Place in the centre of a large serving plate.
Place the grapes on top of the eggplant to create the hair. Use toothpicks to attach the cauliflower (ears and nose), red pepper strip (mouth) and tomatoes, tops facing outward (eyes). Arrange the raw vegetables around the eggplant, making a collar, and surround with the tomatoes.
Serve with the dip.