(Earthy, creamy, and slightly sweet — a dip that tastes as good as it looks.)
This isn’t your average dip. It’s vibrant from roasted beets, tangy from whipped goat cheese, and finished with the crunch of crushed pistachios. It’s smooth but rustic, elegant but imperfect — made for dipping torn bread, not fancy crackers.
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📝 Ingredients (serves 4–6 as a dip): • 2 medium beets, roasted and peeled • 4 oz (110g) goat cheese, softened • 2 tbsp Greek yogurt or sour cream • 1 tbsp olive oil • 1 tsp lemon juice • Salt and pepper to taste • 2 tbsp crushed pistachios (or walnuts)
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🔥 Instructions: 1. Roast the beets: Wrap in foil and roast at 400°F (200°C) for 45–60 min, until soft. Let cool and peel. 2. Blend the base: In a food processor, blend roasted beets with goat cheese, yogurt, lemon juice, olive oil, salt, and pepper. Blend until mostly smooth but still a bit textured. 3. Serve rustic: Spoon into a bowl, swirl slightly for natural movement, and top with crushed pistachios. Serve with torn bread or flatbread — no styling needed.
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