Creamy Truffled Hazelnut Dip – a delicious recipe with hazelnuts, ricotta cheese, goat cheese, mustard, truffle oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 350u00b0. Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister. Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins. Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
2
In the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl. Transfer the dip to a serving bowl and stir in the hazelnuts. Season with salt and white pepper, add a little more truffle oil, if needed, and serve.
3
Make Ahead: The dip can be refrigerated overnight.
4
Serve With: Pear and apple slices, garlic or black pepper crackers, flatbreads and grissini.
5
Wine Recommendation: Stuckey: The lively 1997 Robert Sinskey Aries Pinot Blanc from Napa has a lemony acidity that stands up to the creamy cheeses; the judicious amount of nutty French oak echoes the hazelnuts.Triffon: The spread's hazelnut and truffle flavors call for richness, in the form of the yeasty, mouth-filling Nonvintage Bollinger Special Cuvee Brut Champagne.
255
kcal
Calories
19
g
Fat
4
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2/3 cup hazelnuts (about 3 ounces), 1 pound fresh ricotta cheese, 1/2 cup soft goat cheese, 1 teaspoon Dijon mustard, and more.
Yes, Creamy Truffled Hazelnut Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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