3-Ingredient Beetroot Dip
It’s amazing that this vibrant, stunning, and incredibly tasty beetroot dip is made with just 3 simple ingredients—pre-cooked beets, feta cheese, and lemon juice! Perfect for parties, mezze platters, appetizers, and snacks, it takes only 5 minutes to prepare and serve.
Servings: 4
Equipment
Ingredients
- 9 ounces cooked beetroot (vacuum packed, canned or jarred, in water/brine, drained)
- 7 ounces feta cheese (1 cup, crumbled)
- 3 tablespoons lemon juice (3-4 tablespoons, from 1 to 2 lemons) Start with 2 tablespoons, add more if you think you need to
Optional extras
- ½ teaspoon ground cumin (this will add depth of flavor - start with ½ teaspoon, add more if you like)
- ½ clove garlic (Pulse in along with the 3 main ingredients)
- salt and pepper to taste
- a drizzle of extra virgin olive oil (to serve)
- mixed seeds or crumbled nuts or dukkah, extra feta and/or chopped fresh herbs to sprinkle over the top to serve
Instructions
- Put all the ingredients in the bowl of a food processor, and pulse until smooth, creamy and a vibrant raspberry color. Stick to these 3 ingredients, or add cumin, salt and pepper, if you like.9 ounces cooked beetroot, 7 ounces feta cheese, 3 tablespoons lemon juice, ½ teaspoon ground cumin, salt and pepper
- Empty out onto a small serving platter or plate or into a bowl. If you like, garnish with chopped fresh herbs, mixed seeds or dukkah, and/or a drizzle of olive oil.a drizzle of extra virgin olive oil, mixed seeds or crumbled nuts or dukkah, extra feta and/or chopped fresh herbs
Notes
Ingredients amounts: This is the sort of recipe where you don't have to stick to the exact amounts stated in the recipe. Feel free to experiment with the amounts to make it more or less creamy or lemony.
Variations: Feel free to add half a teaspoon or more of ground cumin, a pinch of chili flakes or red pepper flakes, or half a clove of raw garlic to add more depth of flavor. Consider scattering fresh herbs (mint goes really well) over the top before serving, or go with toasted seeds, pine nuts or dukkah.
Storage: This will keep well in the fridge in an airtight container for 3 to 4 days. It will also freeze well for up to 3 months.
Nutrition
Calories: 162kcal | Carbohydrates: 9g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 616mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 258mg | Iron: 1mg
