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Roasted Red Pepper Dip with Herbed Tortilla Crisps Two Stars

Roasted Red Pepper Dip with Herbed Tortilla Crisps

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 18 minutes

Ingredients: Add ingredients to List

olive oil cooking spray
2 red bell peppers
3 (10 inch) whole wheat tortillas
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. onion powder
1 (14 oz. to 16 oz.) can chickpeas, rinsed and drained
1 cup plain nonfat Greek yogurt
1 shallot, chopped
2 Tbsp. fresh lime juice
1/2 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
assorted raw vegetables (optional)

directions:

1. Preheat broiler. Line a rimmed baking sheet with foil and spray with cooking spray. Slice red peppers in half lengthwise and discard seeds and stem. Arrange slices cut-side down on prepared sheet. Broil, about 5 to 6 inches from the heat, until skins are well charred, about 10 to 12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap; let stand 20 minutes. When cool enough to handle, remove skins from peppers.
2. As peppers rest, preheat oven to 400 degrees F. If the foil from the peppers is sticky with juices, discard and line baking sheet with a new sheet of foil and spray with cooking spray.
3. Stack tortillas on a work surface and slice into 16 wedges (for a total of 48 long triangles). Place wedges on baking sheet in a single layer - use a second sheet if needed so no wedges overlap.
4. In a small bowl, stir together thyme, oregano, and onion powder. Spray tortilla wedges with cooking spray, then sprinkle with herb mixture. Bake until golden and crisp, about 5 to 6 minutes. Watch carefully, as they can go from just right to burnt very quickly. Remove from oven and let cool. When completely cool, store in an airtight container at room temperature.
5. Place roasted red peppers, chickpeas, yogurt, shallot, lime juice, paprika, salt, and black pepper in a food processor or blender. Blend until just slightly chunky. Serve dip with tortilla crisps and, if desired, assorted raw vegetables.
Source: Hannaford fresh Magazine, September - October 2013

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Quantity Ingredients  
olive oil cooking spray  
2 red bell peppers  
3 (10 inch) whole wheat tortillas  
1 tsp. dried thyme  
1 tsp. dried oregano  
1 tsp. onion powder  
1 (14 oz. to 16 oz.) can chickpeas, rinsed and dra  
1 cup plain nonfat Greek yogurt  
1 shallot, chopped  
2 Tbsp. fresh lime juice  
1/2 tsp. smoked paprika  
1/4 tsp. salt  
1/4 tsp. freshly ground black pepper  
assorted raw vegetables (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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