Creamy Beet and Feta Dip for Vegetables

A vivid beet-and-feta dip with a small amount of Greek yogurt, olive oil, lemon and garlic.

Roasted beet remains the defining ingredient in this dip; feta adds body, saltiness and tang. A small amount of plain Greek yogurt smooths the texture without replacing the beet-and-feta base. The recipe does not use chickpeas or tahini.

Beetroot and Feta Dip

In the UK and Australia, beet is commonly called beetroot. This beetroot and feta dip combines cooked beetroot, block feta, Greek yogurt, lemon and garlic. Pat the beetroot dry before blending so the dip stays thick enough for vegetable sticks or a crudités platter.

Shortcuts

Plain vacuum-packed cooked beets are the easiest shortcut. Plain canned beets can work when thoroughly drained; pickled beets change the flavor substantially.

If it is too thin

Add more well-drained cooked beet first. See How to Fix a Watery Dip for broader troubleshooting.

Best vegetables

Cucumber, carrots, celery, peppers, radishes, cauliflower and broccoli all work. See Vegetable Charcuterie Board Dips for board presentation.

Storage

Use the central storage guide.

Creamy Beet and Feta Dip for Vegetables

A creamy cooked beet and feta dip with Greek yogurt, lemon, garlic and olive oil for dipping fresh vegetables.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 10 oz cooked red beets 285 g, cooled and patted dry
• 6 oz block feta 170 g, drained
• 1/4 cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 small garlic clove
• 1/4 tsp black pepper
• 1-2 tbsp cool water only if needed
• Fine salt only after tasting

Method

 

1. Roast 2–3 medium beets at 400°F / 205°C in a covered dish or foil packet until knife-tender, about 45–70 minutes.
2. Cool, peel and measure 10 oz / 285 g cooked beet. Pat away obvious surface moisture.
3. Process beet, feta, Greek yogurt, olive oil, lemon, garlic and pepper until creamy.
4. Add 1 tbsp water only if needed, then reassess before adding more.
5. Taste before adding salt.