Goat Cheese and Hazelnut Dip
Take your picnic or charcuterie board to the next level with our delicious and versatile 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
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 8gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 3mgSodium: 28mgPotassium: 130mgFiber: 1gSugar: 4gVitamin A: 153IUVitamin C: 10mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!