Za'atar Beet Dip
Mill City Cooks

Za’atar Spiced Beet Dip

Recipe and photo from Food & Wine. Makes 3 cups.


  • 6 medium beets (1 1/2 pounds), scrubbed and ends 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 1/2 Tablespoons pure maple syrup from Horner’s Corner
  • 1 Tablespoon za’atar
  • Salt
  • 1/4 cup roasted skinned hazelnuts or walnuts, chopped (optional topping)
  • 2 Tablespoons goat cheese from Singing Hills, crumbled (optional topping)
  • 2 scallions, thinly sliced (optional topping)
  • Warm bread or crackers, for serving


Preheat the oven to 350. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread or crackers.

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