Creamy Beetroot Feta Dip
Indulge in the vibrant flavors of this Creamy Beetroot Feta Dip, where earthy beets meet tangy feta cheese for a deliciously unique appetizer. Perfect for gatherings or a cozy night in, this dip dazzles with its vivid magenta hue and creamy texture. Easy to make and endlessly adaptable, it’s sure to impress your friends and family while adding a splash of color to any occasion!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 8 servings (1/4 cup each) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups fresh beetroots (about 400g), roasted and peeled
- 1 cup feta cheese (150g), crumbled
- 1 cup plain Greek yogurt (240g)
- 2 garlic cloves, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast for about 45 minutes until tender. Allow them to cool slightly, then peel off the skins.
- In a food processor, combine the peeled beets, feta cheese, Greek yogurt, minced garlic, and lemon juice. Blend until smooth.
- With the processor running, slowly drizzle in the olive oil until fully incorporated. Season with salt and pepper to taste.
- Transfer the dip into a serving bowl and refrigerate for at least 30 minutes before serving with pita chips or veggies.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 90
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For a twist, substitute feta with goat cheese or mix in fresh herbs like dill or mint for added freshness. Store leftovers in an airtight container in the fridge for up to five days.