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Truffled Hazelnut Dip

2/3 cup hazelnuts (3 oz.)
1 lb. fresh ricotta cheese
1/2 cup soft goat cheese (chevre)
1 tsp. Dijon mustard
1/4 tsp. white truffle oil
salt and pepper to taste

Preheat the oven to 350.  Spread the hazelnuts in a pie plate and and bake for 12 minutes.
Let cool and transfer nuts to a kitchen towel and rub to remove skins. 
Put nuts in food processor and pulse until finely ground.  Set ground nuts aside and clean
out processor. 
Put all remaining ingredients except salt and pepper into processor and process until
smooth and creamy.  Transfer dip to bowl, stir in hazelnuts and add salt and pepper to
taste.  Add a bit more truffle oil if needed.  Serve at room temperature.

MOM!MOM! notes:  If you have problems finding quality fresh ricotta, soft goat cheese
or white truffle oil, all these items can be found at iGourmet at a reasonable price by
clicking the banner below.

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