Does the dip taste like beets?

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.

Can I make the beet feta dip in advance?

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.

What can I serve with beet feta dip?

Serve as part of a dips spread, alongside crunchy baked pita chips , sourdough discard crackers , crudites, fno-knead chili cheese focaccia , rosemary parmesan bread or soft garlicky 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.

Creamy Beet Feta Dip

Description

Smooth, creamy and undeniably pink, this vibrant beet 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 beets (rather than having to roast them low and slow). Serve with crunchy baked pita chips, rosemary bread or chili cheese focaccia.

Ingredients

Units Scale

For the dip -

2 cooked beets (not in vinegar)
7oz/200g feta cheese
2 tablespoons cream cheese
2 garlic cloves
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt

To serve -

1 tablespoon olive oil
1 tablespoon nutty dukkah
Handful of fresh thyme leaves

You'll also need a food processor or a blender for this recipe.

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Instructions

Blitz the dip. Add the beets, feta, 2 tablespoons of 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. 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 crunchy baked pita chips, fresh bread (it’s great with no-knead focaccia, rosemary parmesan bread or soft garlicky flatbreads), sourdough discard crackers, crudites and marinated olives, marinated mini mozzarella balls or easy marinated 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
Calories: 127
Sugar: 4.6g
Sodium: 434mg
Fat: 9.9g
Saturated Fat: 4.9g
Carbohydrates: 4.9g
Fiber: 1.1g
Protein: 4.5g
Cholesterol: 25mg