Goat Cheese and Hazelnut Dip is such an interesting combination. But trust me, once you try this dip, you’ll be hooked. It’s the perfect addition to any charcuterie board, adding a creamy and nutty element that will have your taste buds singing.
But let’s not limit this dip to just charcuterie. It’s also a fantastic picnic side dish. Picture this: a sunny day, a checkered blanket, and a spread of delicious snacks. And right in the center, our goat cheese and hazelnut dip, surrounded by an array of fresh veggies, crackers, and bread. It’s the perfect accompaniment to a lazy afternoon in the park.
But enough chit-chat, let’s get to the recipe. It’s simple, yet oh-so-delicious. Just mix together goat cheese, chopped hazelnuts, a touch of honey, and a sprinkle of herbs. And voila, you have a dip that will impress even the most discerning of taste buds.
So next time you’re planning a picnic or putting together a charcuterie board, don’t forget about this goat cheese and hazelnut dip. It’s sure to be a crowd-pleaser and will have everyone asking for the recipe. Happy snacking!
Goat Cheese and Hazelnut Dip
When it comes to picnics, there’s nothing quite like a good charcuterie board to elevate the experience. And what better way to complement your selection of meats and cheeses than with a creamy and flavorful goat cheese and hazelnut dip? Trust me, your taste buds will thank you.
First of all, let’s talk about the star of the show – goat cheese. This tangy and creamy cheese is the perfect base for any dip. Its distinct flavor adds a unique twist to the traditional picnic spread. And when combined with the nutty and earthy taste of hazelnuts, it creates a flavor explosion that will have you reaching for more.
But let’s not forget about the practicality of this dip. Picnics are all about convenience and portability, and this dip checks both boxes. It’s easy to make ahead of time and can be stored in a small container for easy transport. Plus, it pairs well with a variety of dippers, from crackers to veggies, making it a versatile and crowd-pleasing option.
Ingredients to Make Goat Cheese and Hazelnut Dip
- 3 big (1 1/2 pounds) beets
- 2 fl oz (¼ cup) water
- 1 small red chile
- 2 garlic cloves
- 10 oz (1 cup) Greek yogurt
- 3 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 1 tbsp za’atar
- pinch of salt
For servings:
- 1/4 cup roasted skinned hazelnuts
- 2 tbsp goat cheese
- 1/2 onion or 2 scallions
- 1 tbsp fresh parsley
- bread ( baguette )
How to Make Goat Cheese and Hazelnut Dip
Оn a chopping board cut off the ends of the beets, then cut them into quarters. Place the pieces of the beets into a baking tray, add the water and cover with aluminum foil.
Bake in the preheated oven to 350°F (175°C) for about 1 hour. When the beets get soft, take them out of the oven and let them cool so you can peel them.
On the cutting board cut the onion and garlic cloves, chop the hazelnuts and place aside all these ingredients because they are going to be for the topping of the dip.
Peel the beets and place them into a food processor or blender. Add the garlic, red chile, Greek yogurt and blend it until smooth. Add the oil, maple syrup, za’atar and a pinch of salt. Again blend it until all ingredients are well combined.
Pour into a dip bowl, sprinkle the topping ingredients together with the goat cheese and the parsley.
Serve with bread.
Variations of Goat Cheese and Hazelnut Dip
Every picnic needs an all-star dip, and our Goat Cheese and Hazelnut dip ticks all the boxes. However, the beauty of this dish is not just in its delicious taste, but also in its versatility. Let’s explore some interesting variations to keep surprising your picnic companions.
1. Goat Cheese and Pistachio Dip: Substitute hazelnuts with pistachios for a slightly sweeter and more distinct flavor profile. The sweetness of the pistachios balances out the tanginess of the goat cheese beautifully.
2. Goat Cheese and Hazelnut Dip with Truffle Oil: Truffle oil adds a level of gourmet sophistication to this dip. Drizzle a small amount on top just before serving and watch the flavors come alive.
3. Cranberry, Goat Cheese and Hazelnut Dip: Introduce a fruity twist by adding some dried cranberries to the mix. The tartness of the cranberries provides a delightful contrast to the creamy cheese and crunchy hazelnuts.
4. Spicy Goat Cheese and Hazelnut Dip: For those who love a bit of heat, mix in some finely chopped jalapeños or drizzle a bit of spicy oil over the top. The spice elevates the dip and integrates a completely new dimension of flavor.
The key to a great dip is quality ingredients and balance of flavors. Feel free to experiment and create your own variations according to your taste preferences. After all, the best part about cooking is the creativity and the joy of sharing your creations with others. Enjoy your picnic!
Storing Leftover Goat Cheese and Hazelnut Dip
In the unlikely event that you have leftovers of the delicious Goat Cheese and Hazelnut Dip, here are some tips to ensure its freshness for future enjoyment:
- Refrigeration: Immediately refrigerate the leftover dip in a tight-sealed, airtight container. This will help maintain the freshness and prevent the dip from drying out. It can last in the refrigerator for up to 3-5 days.
- Freezing: Although goat cheese dip can be frozen, it’s worth noting that the texture may change slightly upon thawing due to the high moisture content in the cheese. If you do choose to freeze it, make sure it’s in a well-sealed, freezer-safe container or a heavy-duty freezer bag. It can last in the freezer for up to a month. Thaw it overnight in the refrigerator before using.
- Reheating: To revive the dip after refrigeration, let it come to room temperature and give it a good stir before serving. If frozen, thaw it in the fridge and then let it come to room temperature before serving.
Always smell and taste the dip before serving it again to ensure it hasn’t spoiled. Happy picnicking!
What to Dip in Goat Cheese and Hazelnut Dip
There’s nothing like a fun, tasty dip, but what do you PUT into that dip? Easy, there, friend, I’ve got you covered:
- Crusty Bread: The creaminess of the goat cheese dip pairs perfectly with the crispy texture of crusty bread. Slice up a baguette for a classic, satisfying option.
- Vegetable Sticks: Carrot and celery sticks, bell pepper, and cucumber slices all make for delicious, healthy dipping options. Their crisp texture and refreshing taste balance out the rich creaminess of the dip.
- Cherry Tomatoes: The sweet and slightly acidic flavor of cherry tomatoes complements the tangy, creamy dip beautifully.
- Pretzels: Both soft and crunchy pretzels are a perfect match with goat cheese dip. Their saltiness brings out the flavors of the dip.
- Grilled Chicken Strips: For a protein-packed option, grilled chicken strips dipped in goat cheese are a tasty and filling choice.
- Fruits: Try dipping slices of apples, pears, or even grapes into the dip for an unexpected, yet delicious, flavor combination.
- Crackers: From wheat thins to water crackers, the options are endless. Choose a cracker that will stand up to the thick dip without breaking.
- Pita Chips: These thick, hearty chips can hold up to the robust goat cheese and hazelnut dip, and their crunch adds a satisfying contrast.
- Tortilla Chips: For a fun twist, try dipping tortilla chips in the goat cheese dip. The dip takes on a nacho-like appeal that’s addictively good.
Basically, anything. Just have fun with your dip and enjoy those tasty dippers!
More Fun Picnic Ideas You’ll Love
Planning a picnic can be so much fun! To help you get your little outdoor excursion pulled together, we’ve got some more fun picnic ideas we think you’ll love:
- 17 Picnic Desserts That Don’t Need Refrigeration
- Classic Italian Picnic Sandwich
- How to Plan an Authentic Italian Picnic
- 17 Breakfast Picnic Ideas
Goat Cheese and Hazelnut Dip
Ingredients
- 3 big 1 1/2 pounds beets
- 2 fl oz ¼ cup water
- 1 small red chile
- 2 garlic cloves
- 10 oz 1 cup Greek yogurt
- 3 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 1 tbsp za’atar
- pinch of salt
For servings:
- 1/4 cup roasted skinned hazelnuts
- 2 tbsp goat cheese
- 1/2 onion or 2 scallions
- 1 tbsp fresh parsley
- bread baguette
Instructions
- Оn a chopping board cut off the ends of the beets, then cut them into quarters. Place the pieces of the beets into a baking tray, add the water and cover with aluminum foil.3 big, 2 fl oz
- Bake in the preheated oven to 350°F (175°C) for about 1 hour. When the beets get soft, take them out of the oven and let them cool so you can peel them.
- On the cutting board cut the onion and garlic cloves, chop the hazelnuts and place aside all these ingredients because they are going to be for the topping of the dip.2 garlic cloves, 1/2 onion or 2 scallions, 1/4 cup roasted skinned hazelnuts
- Peel the beets and place them into a food processor or blender. Add the garlic, red chile, Greek yogurt and blend it until smooth. Add the oil, maple syrup, za’atar and a pinch of salt. Again blend it until all ingredients are well combined.1 small red chile, 10 oz 1 cup Greek yogurt, 3 tbsp olive oil, 1 1/2 tbsp maple syrup, 1 tbsp za’atar, pinch of salt
- Pour into a dip bowl, sprinkle the topping ingredients together with the goat cheese and the parsley.2 tbsp goat cheese, 1 tbsp fresh parsley
- Serve with bread.bread
