Food and Recipes Recipes Beet-Goat Cheese Dip Be the first to rate & review! This colorful dip is perfect for friends (or just yourself.) By Jasmine Smith Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Active Time: 15 mins Bake Time: 1 hrs Chill Time: 1 hrs Total Time: 2 hrs 15 mins Servings: 6 Jump to recipe Beets and goat cheese? A match made in heaven. You'll find this classic combination in countless salads—the earthiness of the beets combined with the tang and sharpness of the goat cheese create dynamic layers of flavor that light up any dish. Our Beet-Goat Cheese Dip operates on that same idea, combining these two all-star ingredients in a healthy dip that you can snack on all day long. It starts with roasted beets, which get pureed with dates and Greek yogurt until nice and creamy. We like to roast our own beets, but you can save time by using a package of cooked beets (such as Love Beets). The yogurt added to the beet mixture brightens up the beets and adds a complimenting tanginess, and the dates provide a natural sweetness. After chilling for an hour, stir in goat cheese and an additional quarter cup of Greek yogurt to create a dip with body and a glorious beet-purple color. Top it all off with freshly sliced chives, which add a pop of herbal flavor to this dip that's soon to be a mainstay in your household. Prepare this dip ahead of time and store it in your fridge for unexpected company or snacking emergencies. Thanks to the vibrant color, it looks oh-so-elegant, but actually requires little effort (and you might just be able to convince the kids to give it a try). This dip would also be delicious topped with roasted almonds or pine nuts. Ingredients 3 (7-oz.) beets, trimmed 4 dried dates ½ teaspoon kosher salt ½ cup plain Greek yogurt, divided 2 ounces crumbled goat cheese 1 ½ tablespoons water Sliced fresh chives, for garnish Directions Wrap beets individually in aluminum foil; bake at 400°F until tender, about 1 hour. Cool in foil 15 minutes. Peel and quarter beets. Process beets, dried dates, kosher salt, and ¼ cup plain Greek yogurt in a food processor until smooth, 90 seconds. Transfer to a bowl; chill 1 hour. Stir together crumbled goat cheese, water, and ¼ cup plain Greek yogurt in a bowl until smooth. Top beet mixture with cheese mixture. Top with sliced fresh chives. Rate it Print