Description
A vibrant and creamy beetroot and feta dip that’s earthy, tangy, and incredibly easy to make. Perfect for serving with pita, veggies, or spreading on toast.
Ingredients
Scale
- 2 medium cooked beetroots, peeled and chopped
- 100 grams feta cheese
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
Instructions
- Preheat Your Equipment: If roasting beets, preheat oven to 400°F (200°C).
- Combine Ingredients: In a food processor or blender, add chopped beets, feta, yogurt, garlic, lemon juice, and salt.
- Prepare Your Cooking Vessel: If using raw beets, wrap in foil and roast until tender, about 40 minutes.
- Assemble the Dish: Blend until smooth, pausing to scrape sides. Add olive oil and blend again until creamy.
- Cook to Perfection: No further cooking needed once beets are cooked and dip is blended smooth.
- Finishing Touches: Taste and adjust seasoning. Add more lemon juice or salt if needed.
- Serve and Enjoy: Transfer to a bowl, top with extra feta or herbs, and serve with pita, veggies, or toast.
Notes
- Roast your own beets for best flavor and color.
- Let the dip chill before serving to deepen the flavors.
- Use gloves when handling beets to avoid staining your hands.
Nutrition
- Serving Size: 1/6 batch
- Calories: 120
- Sugar: 4g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: beetroot dip, feta dip, beet appetizer, vegetarian dip, easy beet dip, pink dip, party appetizer, healthy spread