Easy Beet and Feta Dip
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This Beet and Feta Dip is a vibrant and creamy spread made with cooked red beets, feta cheese, and a hint of garlic. It’s easy to prepare, makes a great addition to any meal or snack, and is ready in less than 10 minutes!
This dip is perfect with bread, crackers, tortilla chips, or fresh veggies. Or serve it as a spread for sandwiches or wraps. It’s also a real eye-catcher to add to a cheese board or charcuterie platter.
How to Make Beet Feta Dip
Start by cutting cooked beets into smaller pieces for easier blending. Combine the beets, feta, garlic, olive oil, salt, and pepper and blend until smooth, adjusting the seasoning to taste.
The quickest way to make this dip is to use pre-cooked beets. If you only have raw beets, you’ll need to cook them first. Simmer the whole beets, with the skin on, in water for 30–50 minutes, depending on their size, until they’re tender. Once cooked, the skins will slip off easily. Just rub them gently with your hands or a paper towel.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
You can use goat cheese instead of feta for a milder flavor. Add herbs like dill, parsley, or mint for an extra layer of freshness. For a spicier version, include a pinch of chili flakes or a dash of hot sauce.
For a fun twist, use small cookie cutters to shape slices of feta cheese into hearts. These little heart-shaped pieces add a festive touch to your beet feta dip, making it perfect for Valentine’s Day. It’s an easy way to make the dish feel extra thoughtful!
Beet and Feta Dip
Make a vibrant beet and feta dip in just minutes! Pre-cooked beets and feta combine into a flavorful dip.This recipe makes about 1 ½ cups of spread, enough for 4–6 servings (about ¼ cup per serving), and fits gluten-free and vegetarian diets.
Ingredients
- 1 cup cooked beetsabout 8–9 oz or one large beet
- ½ cup crumbled feta cheese or white salad cheese
- 1 garlic cloveminced
- 1 teaspoon olive oil
- Pinch salt and pepper
Instructions
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Cut the cooked beets into smaller chunks for easier blending.
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In a mixing bowl, combine the beets, feta, garlic, olive oil, salt, and pepper.
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Use a stick blender or food processor to blend the mixture until smooth.
Move the blender around to ensure all ingredients are evenly processed. -
Taste and adjust with more salt, pepper, or garlic as needed.
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Serve immediately or chill before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Per serving (1)
- Calories
- 75 kcal
- Carbs
- 4 g
- Protein
- 4 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 185 mg
Recipe by Deborah Green
