Eggplant Onion Dip

Courtesy of: MELT®
Average: 5 (1 vote)
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Don’t let spinach or artichokes steal the dip spotlight! This eggplant dip is so creamy and delicious it will be a hit wherever you bring it. Just make sure to make a second batch to keep at home since there will definitely be none left.

Author: Erica Crockett, Melt Team


  • 1 large eggplant, halved lengthwise
  • 1 large Vidalia or other sweet onion, quartered and then wedges pulled apart
  • 3 garlic cloves, halved
  • 1 tablespoon Rich & Creamy Melt®, melted
  • 1 ½ cups sour cream
  • 2 tablespoons Tamari soy sauce
  • 2 tablespoons Worchestershire sauce


  1. Heat the oven to 375.
  2. Arrange the eggplant, onion and garlic on a baking tray with a lip.
  3. Baste the vegetables on all sides with the melted Melt®.
  4. Roast the vegetables for 15 minutes.
  5. Remove the garlic to a small bowl and continue to bake the eggplant and onion, turning before returning the pan to the oven, for about another 15 to 20 minutes.
  6. Onion and eggplant should be browned and softened.
  7. Remove from the oven and transfer all vegetables to a plate.
  8. Allow to cool completely, or about 20 minutes.
  9. Scoop the insides of the eggplant out, discarding the skins.
  10. In a food processor, add the garlic and pulse.
  11. Then add the other vegetables and finely chop.
  12. Add the sour cream, soy sauce and Worchester sauce and blend until smooth.
  13. Place in the refrigerator until the dip solidifies a bit.
  14. Serve with bread, crackers or veggies.