Dips & Spreads by Dawn Yanagihara
Author:Dawn Yanagihara [Dawn Yanagihara and Angie Cao]
Language: eng
Format: epub, mobi
Publisher: Chronicle Books LLC
Published: 2015-11-25T16:00:00+00:00
Beet And Labneh Dip With Feta And Pistachios
Richly colored, rustic, earthy, tangy-sweet
MAKES / about 21/3 cups [580 g]
SERVE WITH / Crackers, pita bread, pita chips
STORAGE / Can be refrigerated without garnish for up to 3 days; bring to room temperature, stir to recombine, and garnish before serving
1 lb [455 g] red beets (without greens), scrubbed
1/2 cup [130 g] labneh (see page 86)
1 medium garlic clove, germ removed (see page 9), chopped
2 Tbsp extra-virgin olive oil
11/2 tsp pomegranate molasses
1/4 tsp ground coriander
Fine sea salt and freshly ground black pepper
11/2 oz [40 g] feta cheese, crumbled
2 Tbsp salted roasted pistachios, coarsely chopped
1 to 2 Tbsp chopped fresh flat-leaf parsley (optional)
Preheat the oven to 350°F [180°C].
Put the beets in a small baking dish. Add 1/4 cup [60 ml] water and cover tightly with foil. Roast until a metal skewer inserted into the largest beet meets absolutely no resistance, 1 to 11/2 hours, depending on the size of the beets. Uncover and let cool to room temperature.
Slip the skins off the beets, using a paring knife to scrape off any areas that cling. Cut the beets into rough 1-in [2.5-cm] chunks and put them in a food processor. Add the labneh, garlic, olive oil, pomegranate molasses, coriander, 3/4 tsp salt, and 1/2 tsp pepper. Process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl two or three times. Taste and adjust the seasoning with more salt and pepper, if needed.
Transfer the dip to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
Use the back of a spoon to swirl the surface of the dip. Sprinkle with the feta, pistachios, and parsley (if using) and serve.
NOTE / The dip may separate slightly upon standing; stirring will bring it back together.
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