Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

Food & Wine 9/2012 Makes 3 cups.

Yield: 1 serving
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  • 6 medium beets trimmed
  • 2 clove(s) garlic minced
  • 1 small red chile seede and minced
  • 1 cup(s) plain Greek yougurt
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 1/2 tablespoon(s) maple syrup
  • 1 tablespoon(s) za'atar
  • 1/4 cup(s) hazelnuts, roasted & skinned chopped
  • 2 tablespoon(s) goat cheese crumbled
  • 2 scallions thinly sliced


  1. Preheat oven to 350 degrees. Put beets in small roasting pan and add 1/4 cup water. Cover with foil andn bake for about 1 hour, until tender. Let cool slightly.
  2. Peel beets, cut into wedges and transfer to food processor. Add garlic, chile and yogurt; pulse until blended. Add olive oil, maple syrup and za'atar; puree. Season w/ salt.
  3. Scrape into bowl, top dress wtih hazelnuts, goat cheese and scallions. Serve w/ warm pits bread.
November 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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