Bold & Beautiful Feta Beetroot Dip Recipe

Ever wonder what you can make with beetroots?

While this vibrant pink root vegetable is beautiful, its intense earthy flavor can be overwhelming. Therefore, I prefer using it in cooked recipes rather than eating it raw in salads. So far, my favorites include sautéed beets with cumin, garlic, and green chili and, occasionally, a beet and banana smoothie for breakfast.

Today, I’m excited to share a delicious beetroot and feta dip— perfect for snacking or as an appetizer with your choice of crackers.

Let’s get started!

What is special about this beet dip?

• A quick and easy dipping sauce
• Serve it as an appetizer for dipping crackers or veggies, or use it as a spread in sandwiches and on toast.
• A vibrant pink dip adds appealing color to the dining table.
• This is an easy and healthy dip you can make at home without any added sugar or unwanted preservatives.

Ingredients

• Beets – Use medium-sized beets for the best balance of flavor and color. The quantity of beets determines the dip’s vibrant pink hue. Buy organic beets whenever possible.
• Feta – Adds tanginess to the dip and makes it creamy. Adjusting the amount can make the color more intense or lighter.
• Chickpeas – Provide protein and texture. For a smooth consistency, use well-cooked, tender chickpeas. I prefer to cook them at home, but you can also use canned chickpeas.
• Garlic – Always use fresh garlic for the best flavor. Avoid store-bought preserved garlic, as it lacks depth.
• Lemon – Enhances and balances the earthy sweetness of cooked beets.
• Olive Oil – Use extra virgin olive oil for a rich, creamy texture.

See the recipe card for quantities and more details.

Recipe variations

• Spicy – Add jalapeño, paprika, or chili flakes to introduce some heat to the dip.
• For a lighter-colored dip, use less beet. This will also mellow out the strong beet flavor.
• You can substitute goat cheese for feta cheese to give the beet dip a different twist.

Prep tips

Trim one end of the beet and hold the other end firmly. Using a sharp peeler, carefully peel the skin. Rinse well under running water to remove any dirt. Finally, trim the remaining end and dice the beet into 1-inch pieces.

How to make feta beetroot dip?

Step 1: Roast beets

Add the diced beetroot to a medium frying pan with some water. Cover and cook on low heat for 8-10 minutes or until tender. Turn off the heat and let the beets cool down.

Step 2: Blend beets with other ingredients

Add the cooked beets to a food processor, along with the cooked chickpeas, peeled garlic clove, feta cheese, lime juice, oil, and salt. Blend everything until smooth and well combined.

Step 2: Garnish and serve

Transfer the feta and beetroot dip to a serving bowl. Drizzle with extra virgin olive oil, then sprinkle with pumpkin seeds, fresh parsley, and crumbled feta cheese on top. Serve with your favorite crackers.

Serving suggestions

• Serve this beet feta dip with crackers, pita chips, or veggie sticks like carrots and celery for a healthy appetizer or snack.
• It also makes a great spread on toast for breakfast or in sandwiches.
• Prepare it to pair with zucchini and corn fritters, healthy low fat French fries, turmeric roasted cauliflower.
• You can even use it as a dip for healthy focaccia bread, homemade pita bread, pumpkin whole wheat flatbread.

Helpful tips

• If you cook chickpeas at home, ensure they are soft and tender for a creamier dip. Consider removing their skins for an even smoother consistency.
• For the finest texture, use a blender instead of a food processor. I noticed the food processor tends to leave some graininess in the dip.

Storage tips

Store the beet feta dip in an airtight container in the fridge for 3-5 days. Stir it well before serving the leftovers.

More Appetizers To Try