Think Pink. Garlic Beet Dip with Za’atar

Good friends coming over. Put the Ro-Tel away. Actually Ro-Tel is kind of amazing. Keep that in the running for your not so good friends.

But if you want to impress, think pink. The color of this dip is show stopping. I’ve often lamented, there are just not enough neon pink foods. Plus, this dip is made with Za’atar– the nunchuks of the spice world. Sumac, thyme, sesame seeds, marjoram, oregano and salt. Easy, healthy and absolutely delicious. .

DSC_3897 DSC_3786 DSC_3865 DSC_3884


5.0 from 1 reviews

Garlic Beet Dip with Zaatar
  • 6 medium beets (1½ 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
  • 1½ 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
  1. Preheat the oven to 350°.
  2. Put the beets in a small roasting pan and add ¼ cup of water.
  3. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
  4. Peel the beets, cut into wedges and transfer to a food processor.
  5. Add the garlic, chile and yogurt and pulse until blended.
  6. Add the olive oil, maple syrup and za’atar and puree.
  7. Season with salt.
  8. Scrape into a wide, shallow bowl.
  9. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.


  1. I am lucky, moreover the world is lucky to have a fun appetizer such as this. Beets? Za’atar? This is truly obedient…it listened to what my stomach wanted, and delivered.

Speak Your Mind


Rate this recipe: