Goat Cheese and Hazelnut Dip is such an interesting combination. But trust me, once you try this dip, you'll be hooked.
– 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 )
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.
Goat cheese and hazelnut dip is the perfect picnic side dish because it is easy to make, transport, and pairs well with a variety of foods.