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Creamy Roasted Beetroot and Feta Dip

Creamy Beetroot Feta Dip is a vibrant, 10-minute vegetarian appetizer made with cooked beetroot, tangy feta cheese, garlic, lemon juice, and olive oil all blended until silky smooth. Perfect as a healthy party dip, mezze platter spread, or easy snack served with pita chips, crackers, or fresh veggies. Naturally gluten-free, packed with nutrients, and impossibly beautiful in pink this beet feta dip is the showstopper your table needs. đŸ˜đŸ˜‹âœšđŸ©·đŸ«œ
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Prep Time: 10 minutes
Cook Time: 0 minutes
no resting time required: 0 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 121kcal
Author: Anjali

INGREDIENTS

  • 250 gms cooked beetroot vacuum-packed {not in vinegar} or roast your own
  • 250 gms feta cheese block {or soft goat cheese / vegan feta}
  • 1 clove garlic omit for milder flavour
  • 3 tablespoon fresh lemon juice {or lime juice}
  • Âœ teaspoon ground cumin {or smoked paprika}
  • 0.3 teaspoon salt adjust to taste
  • 0.3 teaspoon Ground Black Pepper
  • 1 tablespoon Feta crumbled, for garnish
  • Pistachios chopped, for garnish
  • Pumpkin Seeds & Melon Seeds toasted, for garnish

INSTRUCTIONS

  • Drain 250 grams cooked beetroot, vacuum-packed {not in vinegar} or roast your own and roughly chop into chunks. If roasting your own, wrap whole beets in foil with a drizzle of olive oil, roast at 200°C (400°F) until fork-tender, then cool, peel, and chop.
  • Add 250 grams cooked beetroot, vacuum-packed {not in vinegar} or roast your own, 200 grams feta cheese, block {or soft goat cheese / vegan feta}, 1 garlic clove, peeled {omit for milder flavour}, 3 tablespoons fresh lemon juice {or lime juice}, 2 tablespoons extra virgin olive oil, plus extra for serving, 0.5 teaspoons ground cumin {or smoked paprika}, 0.3 teaspoons salt, adjust to taste, and 0.3 teaspoons black pepper to a food processor. Blend until completely smooth, scraping down the sides once or twice.
  • Taste the dip. Add more lemon juice for brightness, salt for depth, or an extra pinch of cumin if needed. Blend again briefly.
  • Spoon into a serving bowl. Use the back of a spoon to create a swirl. Drizzle with olive oil, then top with 1 tablespoons crumbled feta, for garnish, 1 tablespoons of Chopped Pistachios, toasted pumpkin seeds or melon seeds or pine nuts, for garnish {optional}, and 1 tablespoons fresh mint or flat-leaf parsley, roughly torn, for garnish.
  • Serve immediately with pita chips, sourdough crackers, flatbreads, or fresh cruditĂ©s like cucumber, carrots, and celery.

Notes

Notes

Prep time: 10 minutes | Cook time: 0 minutes (or 45–60 min if roasting beets from scratch) | Rest time: None — serve immediately, or refrigerate for up to 5 days in an airtight container.
Serving size: ~3–4 tablespoons per person as an appetizer dip.
No food processor? Finely chop the beetroot and mash everything together with a fork or potato masher for a chunkier, rustic version.
Make it creamier: Add 2 tablespoon Greek yogurt or cream cheese before blending.
Make it heartier: Blend in one drained 400g can of chickpeas to bulk it up — closer to a beet hummus texture.
Staining tip: Beetroot stains hands and surfaces easily. Use rubber gloves and a dark chopping board.

Nutrition

Nutrition Facts
Creamy Roasted Beetroot and Feta Dip
Amount Per Serving
Calories 121 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 624mg27%
Potassium 42mg1%
Carbohydrates 3g1%
Fiber 0.1g0%
Sugar 0.2g0%
Protein 6g12%
Vitamin A 191IU4%
Vitamin C 3mg4%
Calcium 223mg22%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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