If you love beets, you'll love this dip. Actually... you'll love this dip even if you have never had beets or claim that you don't like them! This recipe is inspired by Food & Wine's Beet Dip. I first tried it last week and have made it 4 times since. You can serve it with crackers, crusty bread or, my favorite, Yogurt Flatbread turned pita.
ZA’ATAR-SPICED BEET DIP
(w/ goat cheese & scallions)
Yield: 3 cups Prep Time: 1 hour & 30 minutes
6 medium-sized beets, roasted*
1 head of roasted garlic or 3 cloves, minced
1 cup whole-milk yogurt
3 Tbsp. olive oil
1 ½ Tbsp. honey
1 Tbsp. Za’atar
2 tsp. Kosher salt
4 oz. crumbled goat cheese
4 scallions, diced
Roasted Garlic & Beets
Preheat the oven to 400°.
Cut off the top end of your head of garlic, making sure to expose the tips of each clove. Lightly drizzle the top with olive oil.
Wrap the entire head of garlic in tin foil.
Trim off the tail-like ends of the beets and wrap them each individually up tin foil.
Place both the beets and the garlic on a foil-lined baking sheet and roast.
Roast the garlic for 40-45 minutes, or until the garlic is soft to the touch.
Roast the beets for 1 hour, or more if needed, until they are fork tender.
Once the beets have cooled, cut off the in-trimmed end and peel them.
I like to use two paper towels to do this -- the friction allows the skin to come off easier and your hands don't get nearly as stained... always a plus!
Once the garlic has cooled, gently squeeze all of the garlic out of its skin.
Add the beets and garlic, yogurt, olive oil, honey, Za’atar and salt to a food processor and pulse until well blended and creamy.
Scrape all of the dip out into a serving dish and top with the goat cheese and scallions.
Serve with warm, herby pita bread!
*I like to roast the beets ahead of time allowing them to cool down to room temperature or in the fridge overnight. because I prefer the dip to be at room temperature or a bit colder. But you can use the hot beets and serve the dip warm.