Name: Roasted Beet and Goat Cheese Dip with Pistachios
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Beets - 3 medium; Goat cheese - ½ cup; Garlic, minced - 1 large clove; Full-fat Greek yogurt - ¼ cup; Tahini - 1 tablespoon; Fresh thyme - 1 tablespoon; Lemon juice - 2 teaspoons; Salt, or to taste - 1 teaspoon; Honey - 1 tablespoon; Olive oil, plus extra for drizzling - 1 tablespoon; Roughly chopped pistachios, for sprinkling - ¼ cup; Crackers, pita chips, or veggies for serving - 1 (8 ounce) package; Reynolds Wrap® Aluminum Foil - 1 sheet

Ingredients for - Roasted Beet and Goat Cheese Dip with Pistachios

1. Beets 3 medium

2. Goat cheese ½ cup

3. Garlic, minced 1 large clove

4. Full-fat Greek yogurt ¼ cup

5. Tahini 1 tablespoon

6. Fresh thyme 1 tablespoon

7. Lemon juice 2 teaspoons

8. Salt, or to taste 1 teaspoon

9. Honey 1 tablespoon

10. Olive oil, plus extra for drizzling 1 tablespoon

11. Roughly chopped pistachios, for sprinkling ¼ cup

12. Crackers, pita chips, or veggies for serving 1 (8 ounce) package

13. Reynolds Wrap® Aluminum Foil 1 sheet

How to cook deliciously - Roasted Beet and Goat Cheese Dip with Pistachios

1 . Stage

Preheat oven to 400 degrees F.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.