Bold & Beautiful Feta Beetroot Dip Recipe
This Beetroot Feta Dip is a creamy, flavorful spread made with cooked beets, feta, chickpeas, garlic, and lemon juice. It’s an easy appetizer or snack, perfect for pairing with crackers, pita, or fresh veggies.
Servings: 8
Calories: 62kcal
Equipment
Ingredients
- 2 small beets peel, rinse, and dice into 1" pieces
- 3 oz feta cheese reserve some for garnishing
- ½ cup chickpeas
- 2 teaspoon lemon juice or more
- 1 medium garlic clove peeled
- 1 tablespoon extra virgin olive oil
- salt
Optional to garnish
- 2 tablespoon fresh chopped parsley
- 2 tablespoon roasted pumpkin seeds
Instructions
- Cook the Beets: Combine the diced beets with ½ cup of water in a small skillet. Cover and cook over medium heat for about 8 minutes or until the beets are tender. Let them cool slightly.
- Blend the Ingredients: In a food processor jar, combine the cooked beets, feta cheese, chickpeas, lemon juice, garlic, olive oil, and salt. Blend until smooth.
- Serve: Transfer the dip to a serving bowl and serve. See the notes for optional garnishing.
Notes
- You can roast the beets instead of boiling them for a deeper, caramelized flavor.
- Adjust the texture by adding more extra virgin olive oil or water for a smoother consistency.
- Add a little more lemon juice for extra tang.
- Add a jalapeño or a pinch of paprika to introduce heat to the dip. This will also help balance the sweetness of the cooked beets.
- Garnish: Transfer the beet dip to a serving bowl, drizzle it with extra virgin olive oil, and top it with crumbled feta cheese, roasted pumpkin seeds, and freshly chopped parsley. These toppings will enhance the look of the bright pink dip.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 165mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 0.4mg