Creamy Beet Feta Dip

Bright pink beet feta dip on a pink plate with feta crumbled on top and pita chips on the side.

5 from 2 votes

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.

Prep Time5

Total Time5

Course: dips

Cuisine: Mediterranean

Keyword: beet dip, pink dip

Servings: servings

Calories: 127kcal

Author: Kate Phillips

Equipment

1 food processor or blender

Ingredients

For the dip -

2 cooked beets (not in vinegar)
7 oz (200g) feta cheese
2 tablespoons cream cheese
2 garlic cloves
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt if needed, to taste

To serve -

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

Instructions

Add the ingredients to your food processor or blender.
Add the beets, feta, 2 tablespoons of cream cheese, 2 garlic cloves, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil to the bowl of a food processor, or into a blender.
Blitz the dip.
Blitz for a couple of minutes, until a smooth, creamy dip 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 the 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 favorite crackers.

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).

Nutrition