A Winning Spread That’s #MadeWithChobani
We've whipped up a bright addition to your game day spread!
It’s no secret that team Love Beets loves to snack. We think that the best things in life tend to be dunk-able, spread-able, pop-able, and share-able — and all the better if they’re loaded up with nourishing goodness! So you can imagine our delight when our friends at Chobani encouraged everyone to dream up their ultimate healthy college game day nosh to share with their fans. Enter: Spiced Mediterranean Dip.
This vibrant dip is devilishly spicy but dreamily creamy (also known as totally addictive.) Start with roasted garlic and jalapeño to create a deep flavor that balances out the natural sweetness of cooked beets and honey. The true star of the dip? A healthy dollop of protein-packed Chobani Plain Greek yogurt. We love to harness the silky tang of plain Greek yogurt in our dips and spreads, and even as a wholesome substitute for sour cream on top of our game-day nachos. Just like our Organic Cooked Beets, Chobani’s Plain Greek yogurt is a natural canvas for whatever flavor profile you’re in the mood for. We consider their respective health benefits (think minerals and probiotics, respectively) an added bonus!
To satisfy your college game day crowd, we recommend pairing plenty of pita chips, freshly cut crudité (we love sliced peppers and cucumber), assorted olives, or even some lightly toasted naan slices with your Spiced Mediterranean Dip.
For more recipes that capitalize on the amazingness that is Greek yogurt, check out Chobani’s round up of their favorites!
Craving this za’atar-infused yumminess? Here’s your fix:
Spiced Mediterranean Dip (prep time: 10 min | cook time: 40 min)
1/2 cup Chobani Plain Greek yogurt
1 8.8 ounce package Love Beets Organic Cooked Beets, chopped
5 cloves garlic, roasted
1 jalapeño, seeded, roasted, and finely chopped
2 teaspoons honey
2 teaspoons za’atar seasoning
1/2 teaspoon sea salt
2 teaspoons cider vinegar
2 tablespoons feta cheese, crumbled
3 tablespoons pepitas
- Cut the top off of a bulb of garlic and drizzle with olive oil. Wrap in foil and roast at 375°F for 40-50 minutes. Cut the jalapeño in half length-wise and remove the seeds and innards. Place cut-side-down on a baking sheet and roast until skin turns brown and begins to bubble, about 8-10 minutes.
- Remove garlic and jalapeño from the oven and allow to cool. Once cool enough to handle, finely dice the jalapeño and peel 5 cloves of garlic.
- Add all of the ingredients to food processor. Turn on, and process until completely smooth – you may need to intermittently scrape the sides down with a rubber spatula.
- Transfer dip to a serving bowl and sprinkle with feta cheese and pepitas.