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.
Ingredients
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.
Like this recipe? You might enjoy these quick dips too
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Creamy Beetroot Feta Dip
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
For the dip –
- 2 cooked beetroot (not in vinegar)
- 200g/7oz feta
- 2 tablespoons cream cheese
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
To garnish –
- 1 tablespoon olive oil
- 1 tablespoon dukkah
- Handful of fresh thyme leaves
You’ll also need a food processor or a blender for this recipe.
Instructions
- Blitz the dip. Add the beetroot, feta, 2 tablespoons cream cheese, 2 garlic cloves, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/2 teaspoon of salt to the bowl of a food processor, or into a blender. Blitz for a couple of minutes, until a smooth, creamy sauce forms. Scrape down the edge of the bowl, then blitz for another couple of minutes to make sure everything is properly mixed together. Taste, then add a little more salt if it needs something extra (this will depend on how salty your feta is). For a looser consistency, add a little more olive oil.
- Garnish and serve. Spoon the dip out into a serving bowl or onto a small plate, then use the back of your spoon to hollow out a little crater in the middle. Drizzle 1 tablespoon of olive oil on top, followed by the thyme leaves and the dukkah. Serve with your favourite crackers and enjoy.
Notes
STORAGE INSTRUCTIONS: The dip keeps well for 3 days, stored in the fridge in a covered container. Bring it back to room temperature to serve – it will firm up in the fridge and make it tricky to dip anything in.
SERVING SUGGESTIONS: I love serving this dip as part of a colourful spread – pair with vibrant pea and avocado hummus, roasted carrot dip and loaded bread dipping oil, then serve alongside a selection of pita chips, fresh bread (it’s great with focaccia, rosemary parmesan bread or soft flatbreads), crackers, crudites and marinated olives, mozzarella balls or feta. You can also use this as a pasta sauce for a very fun, very pink meal kids will love (and that’s also fab for date night).
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 3 tablespoons
Keywords: beet dip, pink dip
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