Creamy Hazelnut Dip Recipes

CREAMY HAZELNUT DIP

Steps:

• In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.

HAZELNUT-MOCHA GANACHE DIP

Steps:

• Melt chocolate in medium microwaveable bowl, following microwave directions on package.
• Microwave half-and-half in separate microwaveable bowl 1 min. or until warmed. Gradually add to chocolate, stirring constantly until well blended.
• Add remaining ingredients; mix well. Serve warm.

CREAMY TRUFFLED HAZELNUT DIP

Steps:

• 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. Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
• 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.
• Transfer the dip to a serving bowl and stir in the hazelnuts.
• Season with salt and white pepper, add a little more truffle oil, if needed, and serve.

CREAMY TRUFFLED HAZELNUT DIP

Steps:

• 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.
• Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
• 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.
• Transfer the dip to a serving bowl and stir in the hazelnuts. Season with salt and white pepper, add a little more truffle oil, if needed, and serve.