Eggplant and tarragon dip

Eggplant and tarragon create an earthy deep flavour for this dip. Add crunch with radish on the side or serve with olives and grissini.

  • 15 mins preparation
  • Makes 2 Cup
  • Print


Eggplant and tarragon dip
  • 125 gram spreadable cream cheese
  • 300 gram finely chopped char-grilled eggplant
  • 1/4 cup finely chopped tarragon
  • 125 gram sour cream
  • grissini, olives and sliced radish


Eggplant and tarragon dip
  • 1
    In a medium bowl, combine eggplant, cream cheese, sour cream, garlic clove, chopped tarragon and green onions.
  • 2
    Season to taste. Serve with grissini, olives and sliced radish, or as part of an antipasto platter.

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