English
Harissa-Kissed Roasted Red Pepper Dip
with Garlic Pita Chips
We're giving roasted red pepper dip a makeover with spicy Harissa! Topped with chopped parsley and garlic puree. Spiced pita chips make the perfect vessel for scooping!
:
Milk
15 minutes
10 minutes
mL
Roasted Peppers
unit(s)
Pita Bread
unit(s)
Cream Cheese
()
g
Harissa Spice Blend
()
g
Parsley
cup
Cheddar Cheese, shredded
()
tbsp
Garlic Puree
()
unit(s)
Sour Cream
1 tbsp
Oil*
•Silicone Brush
•Baking Sheet
•Aluminum Foil
•Small Bowl
•Measuring Spoons
•Baking Dish
•Medium Bowl
1
- Cut each pita into 6 wedges (48 wedges total).
- Stir together half the garlic puree and 2 tbsp oil in a small bowl.
- Arrange pita 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 pita wedges are golden-brown, 2-3 min. (TIP: Keep your eye on pita wedges so they don't burn!)
2
- Meanwhile, drain, then roughly chop roasted red peppers.
- 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.
3
- Sprinkle remaining cheddar cheese over dip.
- Broil dip in the middle of the oven until warmed through, 2-3 min.
4
- Sprinkle remaining parsley over dip.
- Serve garlic pita chips on the side for dipping.
