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Creamy beet and feta dip served with fresh vegetables

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
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.