Harissa-Kissed Roasted Red Pepper Dip as an extra
Serves 4
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 mL
Roasted Peppers
4 unit
Pita Bread
(Contains Wheat)
86 g
Cream Cheese
(Contains Milk)
1 tbsp
Harissa Spice Blend
7 g
Parsley
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat your 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!)
While pita wedges toast, 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.
