Now Serving

Beet Dip with Goat Cheese and Hazelnuts


Dips are an easy addition to party spreads but they can get tired and repetitive – until now. This stunning beet dip will liven things up with its subtle Mediterranean flavors, creamy texture (thanks to the yogurt ) and beautiful, bold color. Serve with pita triangles or crackers.

Serves: 3 cups (1/4 cup – 1 serving)


6 medium beets, trimmed

2 small garlic cloves, minced

1 small red chile, seeded and minced

1 cup plain Greek yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons pure maple syrup

1 tablespoon za’atar (Middle Eastern spice )


½ cup roasted skinned hazelnuts, chopped

3 tablespoons goat cheese, crumbled

2 scallions, thinly sliced


  1. Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
  2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, honey, cumin, ground ginger and smoked paprika and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and chopped parsley on top and serve with bread.

Nutrition Facts (1 serving)

Calories 118 , g carbs, 8 g total fat (1.5 saturated fat) , 4 g protein, 2 g dietary fiber, 75 mg sodium


Books Websites Articles Recipies