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Za'Atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Ingredients
  • 6 medium beets (1 ½ pounds), trimmed
  • 2 small garlic cloves, minced
  • 1 small red chile, seeded and minced
  • 1 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons pure maple syrup
  • 1 tablespoon za’atar
  • Salt
  • ¼ cup roasted skinned hazelnuts, chopped
  • 2 tablespoons goat cheese, crumbled
  • 2 scallions, thinly sliced
  • Warm bread, for serving
Steps
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