Creamy Eggplant Dip

Directions

1. 1
   Heat oven to 350F.
2. 2
   Pierce eggplant in several places with fork.
3. 3
   Place on baking sheet sprayed with cooking spray.
4. 4
   Bake 45 min.
5. 5
   or until tender; cool slightly.
6. 6
   Chop eggplant coarsely; place in food processor.
7. 7
   Add Neufchatel and mustard; process until blended.
8. 8
   (A few chunks may remain.)
9. 9
   Spoon into large bowl.
10. 10
    Stir in peppers and onions.
11. 11
    Refrigerate 1 hour.