Smooth, creamy and undeniably pink, this vibrant beetroot feta dip takes 5 minutes to make and is a serious party showstopper. To cut prep time right down, we’re using ready-to-eat, cooked beetroot (rather than having to roast them low and slow). Serve with pita chips, rosemary bread or focaccia.
I love a quick and easy dip, and this beautiful beetroot feta one is a firm favourite when I’m entertaining. It’s great for prepping ahead of time and is totally gorgeous served alongside a pile of your favourite chips, crackers or breads for entertaining, or for a fun crowd-pleasing appetizer.
Just throw your ingredients into a food processor or blender, blitz until smooth and you’re done. Even beetroot haters will like this one – the earthy flavour that can be divisive is countered by the salty, creamy flavours it combines with here.
All you need are a handful of everyday ingredients to make this vibrant dip.
- Beetroot. We’re using ready-cooked beetroot for ease, just make sure it’s not one that’s sitting in vinegar as it’ll impact the flavour of your dip.
- Feta. Again for ease, we’ll use a whole block (200g/7oz). Go for a high-quality, creamy Greek feta if possible, for the best consistency. Cheaper ‘salad cheese’ often ends up grainy.
- Lemon. Use fresh if possible, otherwise, bottled will work.
- Cream cheese. This just helps create a beautifully smooth and creamy consistency – you could also use Greek yogurt (or labneh) or sour cream.
I love to scatter the finished dip with a little dukkah (an Egyptian spice/nut mix which is so handy to have in your cupboard) and a good scattering of thyme (flat-leaf parsley or mint are also great options). Za’atar is also lovely here.
How to make it
Add your beetroot, feta, cream cheese, garlic, lemon juice, salt and olive oil to the bowl of a food processor or into a blender. Blitz for a couple of minutes, until a super smooth dip starts to form. Scrape down the sides of your bowl a couple of times, just to make sure everything is mixing properly. Taste, and season with a little more salt if needed (this will depend on the saltiness of your feta).
Spoon into a serving bowl or onto a plate, using the back of your spoon to create a little dip in the middle. Drizzle with more olive oil and scatter over your dukkah and herbs if you’re using them. Serve with fresh bread (try it with focaccia, rosemary parmesan bread or soft flatbreads), crudites, a pile of pita chips or your favourite crackers.
Got a question?
I know this earthy flavour isn’t for everyone, but it’s very subtle in this dip. It just provides a lovely background sweetness because it’s tempered by the salty feta, the creaminess of the cream cheese and the fresh zing of the lemon juice.
You sure can! If I’m organised enough, I always make my dips ahead of time, especially for parties, to save time on the day. This dip will keep well in the fridge in a covered container for at least 3 days – let it come to room temperature before serving. It will firm up as it sits in the fridge but will return to normal at room temperature. If you’re struggling, blast it in the microwave for 10 seconds, or stir through a little more olive oil.
Serve as part of a dip spread, alongside crunchy pita chips, sourdough crackers, crudites, focaccia, rosemary parmesan bread or flatbreads, spoon onto toast or crostini then scatter over crumbled feta for a lovely snack or party bite, or toss through pasta to make the most glorious pink pasta the kids will love as much as you.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print