Creamy Truffled Hazelnut Dip

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2/3 cup hazelnuts (about 3 ounces)
• 1 lb fresh ricotta cheese
• 1/2 cup soft fresh goat cheese
• 1 teaspoon dijon mustard
• 1/4 teaspoon truffle oil
• salt
• fresh ground pepper

Recipe

• 1 preheat the oven to 350°. spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister.
• 2 let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• 3 transfer the nuts to a food processor and pulse until finely ground. transfer the nuts to a bowl and wipe out the food processor.
• 4 in the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl.
• 5 transfer the dip to a serving bowl and stir in the hazelnuts. season with salt and pepper, add a little more truffle oil, if needed, and serve.