Harissa-Kissed Roasted Red Pepper Dip
with Garlic Flatbread Chips
We're giving roasted red pepper dip a makeover with spicy Harissa! Topped with chopped parsley and garlic puree. Spiced flatbread chips make the perfect vessel for scooping!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
mL
Roasted Peppers
unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
unit(s)
Cream Cheese
(Contains: Milk)
g
Harissa Spice Blend
(May contain traces of: Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
g
Parsley
cup
Cheddar Cheese, shredded
(Contains: Milk)
tbsp
Garlic Puree
(May contain traces of: Gluten, Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Crustaceans, Tree nuts)
mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut each flatbread into 6 wedges (48 wedges total).
- Stir together half the garlic puree and 2 tbsp oil in a small bowl.
- Arrange flatbread wedges on 2 foil-lined baking sheets. Brush tops with garlic oil.
- Broil in the middle and bottom of the oven, rotating the sheets halfway through, until flatbread wedges are golden-brown, 2-3 min. (TIP: Keep your eye on flatbread wedges so they don't burn!)
- Meanwhile, drain, then roughly chop half the roasted red peppers. (NOTE: Save remaining roasted red peppers for a future creation.)
- Roughly chop parsley.
- Combine cream cheese, sour cream, Harissa Spice Blend, roasted red peppers, half the parsley, remaining garlic puree and half the cheddar cheese in a medium oven-safe dish.
- Sprinkle remaining cheddar cheese over dip.
- Broil dip in the middle of the oven until warmed through, 2-3 min.
- Sprinkle remaining parsley over dip.
- Serve garlic flatbread chips on the side for dipping.
