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© Meredith Corporation. All rights reserved. Used with permission.
(1/4 cup dip and 5-6 chips per serving)
In a 4-quart slow cooker, stir together tomatoes, eggplant, zucchini, summer squash and red pepper.
Cover and cook on High for 1 hour. Stir in thyme, garlic powder and black pepper. Turn to Low and cook for 30 minutes more.
Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.