Whipped Beetroot & Feta Dip
Easy
This vibrant pink-hued dip combines salty feta with earthy beetroot which come together in a delicious blend of tang and subtle sweetness. Topped with a nutty dukkah, crumbled feta, a little drizzle of olive oil and fresh mint leaves, this is a fantastic dip for spring and summer entertaining. Serve with flatbreads, crackers, crusty bread or fresh veggies.
PREP IN
10 MIN
SERVE
10
Whipped Beetroot & Feta Dip
Easy
PREP IN
10 MIN
SERVE
10
Introduction
This vibrant pink-hued dip combines salty feta with earthy beetroot which come together in a delicious blend of tang and subtle sweetness. Topped with a nutty dukkah, crumbled feta, a little drizzle of olive oil and fresh mint leaves, this is a fantastic dip for spring and summer entertaining. Se
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Ingredients
- 2 pre-cooked medium sized beetroots (not in vinegar)
- 200g feta cheese (reserve some for garnish)
- 2 generous tbsp plain Greek yoghurt
- 2 cloves garlic, peeled
- Juice from ½ lemon
- 1 tbsp extra virgin olive oil
- Pinch flaky sea salt
- 1 tbsp olive oil
- Reserved feta cheese
- 1 tbsp dukkah (see recipe below)
- Fresh mint leaves, finely sliced
- For the dukkah
- 50g hazelnuts
- 50g walnuts
- 50g almonds
- 2 tbsp sesame seeds
- ½ tsp fennel seeds
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp flaky sea salt
TO GARNISH:
Method
- 1. To prepare the dip, place all the dip ingredients into a food processor then blitz until smooth. (You may need to scrape down the sides of the processor’s bowl once or twice to make sure all ingredients are thoroughly combined.) Taste for seasoning and add more salt or lemon juice if preferred.
- 2. Spoon dip into a serving dish then garnish with the olive oil, crumbled feta, dukkah and fresh mint leaves.
- 3. Serve with flatbreads, crusty bread, crackers or fresh veggies.
- 4. For the dukkah, pre-heat oven to 180°C / 160°C fan assisted.
- 5. Spread the nuts on a large baking tray then toast them in the oven for about 5 minutes.
- 6. Add the remaining ingredients to the tray and bake for another 5 minutes.
- 7. Leave to cool then transfer toasted ingredients to a food processor and pulse a few times to a coarse texture.
- 8. Store in an airtight jar in a cool place and use as needed.
