Chestnut Dip with Goat Cheese and Garlic Confit
Want a new dip recipe that isn’t hummus or guacamole? This easy but extremely delicious Chestnut Dip will be your new favorite!
Equipment
- 1 Small Baking Dish
- Tinfoil
Ingredients
For the Dip:
- 6.5 oz. peeled and steamed chestnuts
- 6.5 oz. goat cheese
- ¼ cup garlic confit recipe below
- 3 tablespoons garlic confit oil recipe below
- ¼ teaspoon herbes de Provence
- Juice from ½ lemon
- 2 tablespoons chicken stock or vegetable stock can also use water, plus more if needed
- Kosher salt
- Freshly ground black pepper
- Chives thinly sliced, for garnish
For the Garlic Confit:
- 6 oz. peeled garlic cloves
- Avocado Oil or Olive Oil enough to cover garlic
Instructions
For the Dip:
- In the bowl of a food processor, combine the chestnuts, goat cheese, garlic confit, garlic confit oil, herbes de Provence, lemon juice, and stock. Process until as smooth as possible. Add more stock, if needed, to get a dippable consistency. Taste and season with Kosher salt and freshly ground black pepper, if desired.
- Serve in a bowl sprinkled with chives alongside grilled or toasted bread, crackers, or crudité.
For the Garlic Confit:
- Preheat oven to 350°F.
- Place garlic cloves in a small baking dish and cover completely with oil. Seal the dish tightly with tinfoil. Roast for 30-45 minutes until golden and softened. Let cool completely.
- Store garlic and oil in an airtight container in the refrigerator and use cloves as needed.
Notes
Dip can be stored in an airtight container in the refrigerator for up to one week.
Garlic Confit in its oil can be stored in an airtight container in the refrigerator for up to three weeks.
Tried this recipe?Let us know how it was!