Roasted Beet and Goat Cheese Dip with Pistachios

Ingredients

• medium beets
• 1/2 cup goat cheese
• large clove garlic, minced
• 1/4 cup full-fat Greek yogurt
• tablespoon tahini
• tablespoon fresh thyme
• teaspoon slemon juice
• teaspoon salt, or to taste
• tablespoon honey
• tablespoon olive oil, plus extra for drizzling
• 1/4 cup roughly chopped pistachios, for sprinkling
• (8 ounce) packageCrackers, pita chips, or veggies for serving
• sheetReynolds Wrap® Aluminum Foil

Instructions

1. Preheat oven to 400 degrees F.
2. 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. 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. 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.