Founders all day ipa, five cheese blend, served with corn

Beer Cheese Dip

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Monet’s color palette for many of his paintings included deep madder lake, which reminded us of the color of this dip. This beet dip recipe was originally made at Grand Cafe for a dinner with Alison Roman (it’s her recipe), and it’s become a favorite of ours at PDC.

Roast the beets until tender, then peel and let them cool. Cut them into chunks.

Prepare the Beets

In a dry skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Let cool.

Toast the Walnuts

In a food processor, combine the roasted beets, toasted walnuts, dill, garlic, Greek yogurt, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy.

Blend the Ingredients

Taste the dip and adjust seasoning with more salt, pepper, or lemon juice if desired.

Adjust Seasoning

Transfer the dip to a serving bowl and drizzle with a little olive oil. Serve with fresh vegetables, pita chips, or crackers.

Serve

Beets, roasted and peeled

Walnuts, toasted

Fresh dill, chopped

Garlic, minced

Greek yogurt

Lemon juice

Olive oil

Salt

Black pepper

Beet Dip with Walnuts & Dill

Delicate pike quenelles are artfully skewered and served with a rich Sauce Nantua and sautéed button mushrooms, creating a harmonious blend of flavors and textures.

Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms

A pastry named by Brigitte Bardot, capturing the essence of the Mediterranean with tender brioche and velvety lemon custard.

Tarte Tropézienne

This is an amazingly bright vinaigrette with tons of flavor. Gorgeous on fresh watermelon or a fresh summer salad of greens and fennel.

Watermelon and Espelette Vinaigrette

Panisse came to the South of France from Italian workers of the Piedmont and Liguria regions. The chickpea fries have a light crisp exterior and a custardy center. Psst. They’re also gluten free.

Panisse

Chawanmushi

Fouée is a warm, fluffy bread traditionally baked in a wood-fired oven, perfect for stuffing with savory ingredients or enjoying with a drizzle of honey.

Fouée

Make Beet Dip With Walnuts & Dill Recipe in just 45m. Monet’s color palette for many of his paintings included deep madder lake, which reminded us of the color of this dip. This beet dip recipe was originally made at Grand Cafe for a dinner with Alison Roman (it’s her recipe), and it’s become a favorite of ours at PDC.

Beet Dip With Walnuts & Dill Recipe

Ingredients

Dip Ingredients

Method

Preparation Instructions

Prepare the Beets

Toast the Walnuts

Blend the Ingredients

Adjust Seasoning

Serve

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