Description
This creamy Goat Cheese Beet Dip is delicious as a starter, an appetizer for a party, or a healthy snack. Serve with crackers, chips, or crudités, and enjoy!
Ingredients
Units
Scale
- 1/2 cup raw hazelnuts
- 400g cooked beets (approx. 3 medium beets)
- 300g soft goat cheese
- 1/2 cup fresh parsley, packed
- 1 clove garlic
- the zest of 1 lemon (choose organic if possible)
- 1/2 lemon, juiced (approx. 2 tbsp)
- 2 tbsp extra virgin olive oil (plus more for serving)
- 1 tbsp honey (optional)
- 1/2 tsp hot sauce
- 2 tbsp za’atar spice (plus more for serving)
- 1/4 tsp sea salt (optional, omit if your za’atar spice has salt in it)
- For garnish: roasted hazelnuts (see instructions), chopped fresh parsley, extra virgin olive oil, za’atar
- Serve with: pita, naan, chips, crackers, veggies, on bread, in burgers, sandwiches, or wraps
Instructions
- Preheat your oven to 350F (175C).
- Add raw hazelnuts to a baking sheet and bake in the preheated oven for 8-10 minutes. Make sure they don’t burn. Once they’re done, rub them between your fingers or paper towels to remove the skins. Roughly chop them up and set aside.
- To a food processor add cooked beets, soft goat cheese, fresh parsley, garlic, lemon zest, lemon juice, olive oil, honey, hot sauce, and za’atar.
- Process until smooth. Scrape the sides using a spatula if needed.
- Serve the dip in a bowl garnished with roasted hazelnuts, chopped fresh parsley, olive oil, and za’atar.
Notes
Serving options: Serve with pita, naan, chips, crackers, or bite-sized veggies. Add it to sandwiches, wraps, or burgers. I like to toast the pita or naan in the oven at 350F until slightly toasted and golden.
Storing: Store any leftovers in an airtight container in the fridge for up to 3 days.
