Beetroot Feta Dip
Boiled beetroot whipped with salty feta turns a striking magenta — creamy, tangy and just a little earthy, scattered with chia seeds and a slick of olive oil for scooping with warm bread.
Beetroot lends this dip a vivid rose hue that turns heads on any table, while feta balances its earthy sweetness with a bright, salty edge. It comes together in minutes with nothing more than a blender, making an elegant starter alongside warm bread or crackers.
How to Prepare
Blend the boiled beetroot with the feta cheese until smooth and creamy.
Mix in the oregano and crushed pepper to taste.
Spread onto a plate and make a few swirls with the back of a spoon.
Finish with a sprinkle of chia seeds and a drizzle of olive oil, and serve with bread or crackers.
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Pat the boiled beetroot dry before blending so the dip stays thick and spreadable rather than watery.
Ingredient Swaps
Swap the feta for soft goat cheese if you would like a slightly deeper tang.
No dried oregano on hand? Use dried thyme or basil in the same amount.
Instead of chia seeds for garnish, scatter toasted sesame seeds or pomegranate arils.
Common Questions
How long does the dip keep?
It stays flavourful for up to three days in an airtight container in the fridge.
Can I use canned beetroot instead of freshly boiled?
Yes, just drain it well before blending so the dip does not turn watery.
Why did my dip come out runny?
Usually from excess moisture in the beetroot; drain it well or add a little more feta to thicken.
What should I serve it with?
It pairs well with warm bread, crackers, and vegetable sticks like carrot and cucumber.
Can I make it ahead?
Yes, prepare it a few hours in advance, keep it covered in the fridge, and garnish just before serving.
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