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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 mL
Roasted Peppers
unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
unit(s)
Cream Cheese
(Contains Milk)
tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
g
Parsley
cup
Cheddar Cheese, shredded
(Contains Milk)
tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Oil*
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.