Directions:
- To prepare dip, combine raisins and 2 tablespoons vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Let stand 10 minutes; drain. Place raisins, ricotta, and next 6 ingredients (through bell peppers) in a food processor; pulse until well combined.
- Preheat oven to 450°.
- To prepare spread, combine tomatoes, garlic, eggplant, and onion on a foil-lined jelly-roll pan; toss gently to combine. Drizzle with oil; sprinkle with 1/8 teaspoon salt. Toss to coat. Arrange vegetables in a single layer on pan. Bake at 450° for 20 minutes or until vegetables are lightly blistered and eggplant is tender, stirring after 10 minutes. Cool slightly. Place vegetable mixture, 2 tablespoons basil, 2 tablespoons vinegar, and anchovy paste in a food processor; pulse until combined. Serve dip and spread with crackers and prosciutto slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.15 Kcal (650 kJ) | ||
| Calories from fat | 41.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 7% | |
| Sodium | 696.79mg | 29% | |
| Potassium | 619.69mg | 13% | |
| Total Carbs | 20.6g | 7% | |
| Sugars | 14.16g | 57% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 2.3mg | 13% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.73 Kcal (250 kJ) | ||
| Calories from fat | 15.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 7% | |
|---|---|---|---|
| Cholesterol | 7.65mg | 7% | |
| Sodium | 268.23mg | 29% | |
| Potassium | 238.55mg | 13% | |
| Total Carbs | 7.93g | 7% | |
| Sugars | 5.45g | 57% | |
| Dietary Fiber | 1.82g | 19% | |
| Protein | 3.19g | 17% | |
| Vitamin C | 8.7mg | 37% | |
| Iron | 0.9mg | 13% | |
| Calcium | 32.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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