What to do
- 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 the garlic and jalapeño from the oven and allow them to cool. Once cool enough to handle, finely dice the jalapeño and peel 5 cloves of garlic.
- Add all of the ingredients for the dip to a food processor. Turn the food processor on, and process until completely smooth. If necessary, scrape the sides of the food processor with a rubber spatula to ensure everything gets blended.
- Transfer dip to a serving bowl and sprinkle with feta cheese and pepitas. Serve with pita triangles or crackers.
What you’ll Need
1/2 cup Chobani Plain Greek yogurt
1 8.8 ounce package Love Beets Organic Cooked Beets
5 cloves garlic
2 teaspoons honey
2 teaspoons za’atar seasoning
1/2 teaspoon sea salt
2 teaspoons cider vinegar
2 tablespoons feta cheese
3 tablespoons pepitas