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–+ servings
Beetroot dip with feta and dukkah on top in a black bowl.

Beetroot Dip With Feta and Yoghurt

Healthy, delicious and nutritious Beetroot Dip With Feta and Yoghurt will become one of your favourite things to dip crusty bread in! The deep early flavour of beets pairs very well with creamy Greek yoghurt and nutty dukkah, not forgetting the salty and tangy feta cheese! Make a big batch to serve at your next party - it will be the first thing to disappear off the table!
5 from 9 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Snack
Cuisine Worldwide
Servings 4 portions
Calories 176 kcal

Equipment

Ingredients
 
 

  • 340 g cooked beetroot peeled and roughly chopped
  • 1 garlic clove minced
  • 140 g Greek yoghurt
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon clear honey
  • 40 g feta cheese
  • 1 tablespoon dukkah
  • parsley or fresh thyme for garnish

Instructions
 

  • Place the cooked beetroot, garlic and yoghurt into a food processor.
  • Blitz it into a paste, then add 1 tablespoon of olive oil, honey and season with salt and pepper. Pulse to combine.
  • Spoon the mixture into a small shallow bowl. Crumble feta cheese on top, sprinkle with dukkah and drizzle the top with the remaining tablespoon of olive oil.
  • Garnish the dip with parsley or fresh thyme and serve with crusty sourdough or some flatbreads.

Video

Notes

Store the beetroot dip without the toppings in the fridge in an airtight container for up to 2 days. Stir it well before serving and topping with feta and dukkah. 

Nutrition

Calories: 176kcalCarbohydrates: 13gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 170mgPotassium: 280mgFiber: 3gSugar: 9gVitamin A: 48IUVitamin C: 5mgCalcium: 61mgIron: 1mg
Keyword Beetroot and Feta Dip, Beetroot Dip, Beetroot Dip Recipe, Beetroot Dip With Dukkah, Beetroot Puree with Feta, Beetroot Yoghurt Dip, Pureed Beets
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