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Roasted Beet and Goat Cheese Dip with Pistachios
Roasted Beet and Goat Cheese Dip with Pistachios
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Impress guests with vibrant holiday appetizer from Beth Kirby of Local Milk.
Ingredients:
  • 3 medium beets
  • 0.5 cup goat cheese
  • 1 large clove garlic, minced
  • 0.25 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
  • 0.25 cup roughly chopped pistachios, for sprinkling
  • 1 (8 ounce) package Crackers, pita chips, or veggies for serving
  • 1 sheet Reynolds Wrap® Aluminum Foil
Instructions:
  • Heat the oven to 400°F.
  • Rinse and wrap each beet in Reynolds Wrap® Aluminum Foil. Bake on a sheet for 45 minutes, then cool until easily handled.
  • Peel the skins off the beets either by hand or by gently rubbing with a paper towel. Cut the beets into chunks and place them in a food processor or a heavy-duty blender.
  • Combine goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey, and olive oil in a food processor. Blend until creamy. Adjust seasoning to taste. Transfer to a bowl, sprinkle with pistachios, and drizzle with olive oil. Serve with crackers, veggies, or pita wedges.

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