Creamy Truffled Hazelnut Dip

1. 1

   Preheat the oven to 350.

2. 2

   Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister.

3. 3

   Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.

4. 4

   Transfer the nuts to a food processor and pulse until finely ground.

5. 5

   Transfer the nuts to a bowl and wipe out the food processor.

6. 6

   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.

7. 7

   Transfer the dip to a serving bowl and stir in the hazelnuts.

8. 8

   Season with salt and white pepper, add a little more truffle oil, if needed, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.