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A creamy and flavorful Mediterranean dip that combines tangy feta cheese, Greek yogurt, and roasted beets. The result is a smooth and indulgent dip with a vibrant pop of color. Drizzled with olive oil sprinkled with chopped pistachios and chili peppers, it’s perfect for serving with pita bread or fresh vegetables.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 large beets washed, peel and cut into wedges | |
| 3 tablespoons Olive oil, separated | |
| 8 oz feta cheese, crumbled | |
| 1 cup plain Greek yogurt | |
| 2 cloves garlic, minced | |
| 2 tablespoons lemon juice | |
| 1 lemon zest | |
| ⅛ teaspoon chili peppers | |
| 2 tablespoons fresh dill, chopped | |
| 2 tablespoons fresh mint chopped | |
| few toasted chopped pistachios | |
| few fresh springs of dill |
Preparation
1
Preheat your oven to 400°F. Wash, peel, and cut the beets into wedges. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 30-35 minutes until fork-tender. Allow them to cool before using.
2
In a food processor, combine crumbled feta cheese, Greek yogurt, minced garlic, lemon juice, lemon zest, and 1 tablespoon of olive oil. Pulse until the mixture is smooth and creamy.
3
Transfer the whipped feta mixture to a serving bowl. Stir in the fresh herbs until well combined.
4
Drizzle the remaining 2 tablespoons of olive oil over the whipped feta dip, then sprinkle with chopped pistachios and a pinch of chili flakes. Garnish the roasted beets with fresh dill sprigs. Serve and enjoy!