Trempette au harissa et aux poivrons rouges rôtis
4 Portions | avec croustilles de pita à l’ail
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 ml
Poivrons rôtis
4 pièce(s)
Pain plat
(Contient Lait, Soya, Blé)
86 g
Fromage à la crème
(Contient Lait)
1 cs
Mélange d'épices harissa
7 g
Persil
¼ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
1 cs
Purée d’ail
3 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Cut each pita into 6 wedges (24 wedges total). Stir together half the garlic puree and 1 tbsp oil in a small bowl. Arrange pita wedges on a foil-lined baking sheet. Brush tops with garlic oil. Broil in the middle of the oven until pita wedges are golden-brown, 2-3 min. (TIP: Keep your eye on the pita wedges so they don’t burn!)
Meanwhile, drain, then roughly chop roasted red peppers. Roughly chop parsley. Combine cream cheese, sour cream, 1 tbsp Harissa Spice Blend, 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 pita chips on the side for dipping.