Description
A vibrant, creamy beetroot and feta dip that’s earthy, tangy, and irresistibly smooth. Perfect for spreading, dipping, or brightening up any platter.
Ingredients
Scale
- 3 medium beets, roasted and peeled
- 150 grams feta cheese, crumbled
- 1 small garlic clove, minced
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil, extra virgin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with foil or parchment.
- Roast the beets for about 45 minutes until fork-tender. Let them cool, peel, and roughly chop.
- In a food processor, combine the chopped beets, feta, garlic, lemon juice, olive oil, salt, and pepper.
- Blend until mostly smooth but still slightly textured, scraping down sides as needed.
- Adjust seasoning to taste, then spoon into a serving bowl.
- Drizzle with olive oil and garnish with fresh herbs or extra feta if desired.
- Serve with crackers, pita, or fresh vegetables.
Notes
- Use gloves when peeling beets to avoid staining your hands.
- Chill the dip before serving to enhance flavor depth.
- Add a teaspoon of balsamic vinegar for extra depth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: beetroot dip, feta dip, Mediterranean appetizer, vegetarian spread, healthy party dip