Roasted Beet and Goat Cheese Dip with Pistachios recipe
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Ingredients
- 3 medium beets ½ cup goat cheese 1 large clove garlic, minced ¼ cup full-fat Greek yogurt 1 tablespoon tahini 1 tablespoon fresh thyme 2 teaspoons lemon juice 1 teaspoon salt, or to taste 1 tablespoon honey 1 tablespoon olive oil, plus extra for drizzling ¼ cup roughly chopped pistachios, for sprinkling Crackers, pita chips, or veggies for serving Reynolds Wrap® Aluminum Foil
Nutrition Info
- 512.5 caloriescarbohydrate: 47.9 gcholesterol: 16.6 mgfat: 31.3 gfiber: 4.1 gprotein: 11.4 gsaturatedFat: 8.5 gservingSize: -sodium: 1279.5 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Beet and Goat Cheese Dip with Pistachios
Directions
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Preheat oven to 400 degrees F.
Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.