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!
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
340 ml
Poivrons rôtis
pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
pièce(s)
Fromage à la crème
(Contient Lait)
g
Mélange d'épices façon harissa
(Peut contenir Oeuf, Soya, Moutarde, Lait, Sulfites, Poisson, Blé, Sésame, Triticale)
g
Persil
tasse(s)
Cheddar, râpé
(Contient Lait)
cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
pièce(s)
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.