Beet Dip With Cotija Cheese Recipes

BEET DIP

Beet Dip image

Such a colorful appetizer!

Provided by Eden

Time 1h10m

Number Of Ingredients 10

Ingredients

4 beets, trimmed
3 garlic cloves
1 1/2 cup whole Greek yogurt
1/4 tsp chili chipotle powder
1/4 cup olive oil
1/2 tsp salt
Feta cheese
Hazelnuts
Green onions
Shallots

Steps:

Put the beets in a small baking pan with a small amount of water.
Roast in a 350 degree oven for 1 hour.
Peel and cut in half.
Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
Garnish with feta, hazelnuts, shallots and green onions.

Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 276 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ROASTED BEET AND GOAT CHEESE DIP WITH CHIVES AND THYME

Roasted Beet and Goat Cheese Dip with Chives and Thyme image

Roasting the beets brings out all of their sweetness and earthy flavor.

Provided by Dave Lieberman

Categories appetizer

Time 55m

Yield about 4 servings

Number Of Ingredients 8

Ingredients

2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar
1 tablespoon olive oil
4 sprigs thyme
Kosher salt and freshly ground black pepper
4-ounce log goat cheese
1 small bunch chives, finely sliced
1/2 lemon, juiced
Crostini or bread sticks, for serving

Steps:

Preheat oven to 400 degrees F.
If using raw beets, wash them clean of sand and dirt. Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step.
Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.
Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes.
Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.)
Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.
Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste.
Serve with crostini or breadsticks.

COTIJA CHEESE SALSA

Cotija Cheese Salsa image

This is an excellent, fresh tasting dip. It is a sort of dry salsa that uses Cotija Mexican cheese. Cacique makes it and it is very easy to find in the southwest. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican style meal. With out the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.

Provided by AKPrincess3

Categories Cheese

Time 20m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3 anaheim chilies, chopped (long green peppers, California green chili or chili verde)
12 ounces Cotija cheese, crumbled small
1 sweet white onion, chopped
2 -3 roma tomatoes, seeded and chopped
1/4 cup fresh cilantro, chopped (optional)

Steps:

Prepare ingredients as stated above and mix together.
Serve immediately or cover and refrigerate till ready to serve.
Serve on your favorite Mexican meal or plain with tortilla chips as a dip.

Nutrition Facts : Calories 231.9, Fat 17.1, SaturatedFat 10.8, Cholesterol 59.5, Sodium 644.4, Carbohydrate 7.4, Fiber 0.8, Sugar 5.1, Protein 13

BLACK BEAN & COTIJA CHEESE 6 LAYER DIP RECIPE

Black Bean & Cotija Cheese 6 Layer Dip Recipe image

You'll love this twist on layered dip with black beans and cojita cheese

Provided by Steph Loaiza

Categories Appetizer

Time 10m

Number Of Ingredients 8

Ingredients

1½ cups sour cream
½ packet taco seasoning mix
15 ounce can black beans (mashed)
1½ cups guacamole
1 cup pico de gallo
1 cup crumbled cojita cheese
1 cup shredded cheddar cheese
1-2 Tablespoon fresh cilantro (chopped (optional garnish))

Steps:

In a small bowl, mix together sour cream and taco seasoning.
In a 9 x 9 inch baking dish or 9 inch pie pan, spread mashed black beans evenly in the bottom.
Spread guacamole evenly over the black beans, then spread the sour cream mixture over the top of the guacamole.
Sprinkle Pico de gallo over the sour cream mixture, then top with crumbled Cotija cheese and shredded cheddar cheese.
Garnish with chopped cilantro (optional).

Nutrition Facts : Calories 352 kcal, Carbohydrate 24 g, Protein 13 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 711 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

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