This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles. It'll make you forget about hummus.
Ingredients
4 servings
3
3
1
½
2
1
¾
⅓
¼
Preparation
Step 1
Preheat oven to 350°. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop.
Step 2
Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop.
Step 3
Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl.
Step 4
Purée chiles, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil.
Step 5
Do Ahead: Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.
Leave a Review
Reviews (10)
Back to TopThis turned out to be very time-consuming. It's tasty and healthy but roasting the parsnips at 350 took 90 minutes. Why not just boil them? Shouldn't the recipe have said to peel them? They never got fully soft. Why use grapeseed or avocado oil for the dill? That confused me. I am still in search of a good dip that isn't full of mayonnaise or sour cream and doesn't take all day.
Laura B
Detroit, MI
9/3/2022
I only used half a chili and it was still very spicy. Not sure how you could use two full ones.
Anonymous
3/9/2022
Tripled the garlic. Skipped the chiles and hazelnuts. So yummy!!!! Used it for dipping carrots, radishes, bell pepper
Madeline
Chicago
3/6/2022
This was the perfect afternoon snack to hold two of us over until dinner. I cut the recipe in 1/2 and didn't have any nuts to top this dip and it was a HIT. I served it with cherry tomatoes, carrots, cucumbers and celery. This dip is packed with both sweet and savory flavor, and a beautifully smooth texture. The best part....We put this in the fridge for a midnight snack :) Also, I boiled my parsnips on medium for 15(ish) minutes to speed the process. I love to freeze parsnip juice/water for the next time I make bone broth.
cookin4four
Chicago
5/10/2020
Excellent with or without the hazelnut topping. Great with pita or with meat for dipping. I tripled the garlic - 1 clove is barely there. The dip has wonderful balance with the sweetness from the parsnips, the savoriness of the feta, and the spice from the chiles. Have made this several times. Especially good on hot days, served chilled.
SrAsparagus
Oakland, CA
11/15/2019
Absolutely delicious and easy to make!
Anonymous
NYC
1/19/2019