Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.08 Kcal (1717 kJ) | ||
| Calories from fat | 306.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.07g | 52% | |
|---|---|---|---|
| Cholesterol | 71.43mg | 24% | |
| Sodium | 218.26mg | 9% | |
| Potassium | 273.04mg | 6% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 21.33g | 43% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 301.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 247.38 Kcal (1036 kJ) | ||
| Calories from fat | 184.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 52% | |
|---|---|---|---|
| Cholesterol | 43.09mg | 24% | |
| Sodium | 131.66mg | 9% | |
| Potassium | 164.71mg | 6% | |
| Total Carbs | 4.27g | 2% | |
| Sugars | 0.7g | 5% | |
| Dietary Fiber | 1.31g | 9% | |
| Protein | 12.87g | 43% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1mg | 9% | |
| Calcium | 181.6mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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