Snacks · Mediterranean
Beetroot and feta dip with vegetables
Vivid pink beetroot blended with tangy feta into a bold dip for fresh vegetables.
- Serves
- 4
- Prep
- 10 min
- Total
- 10 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 250 g cooked beetroot, drained and chopped
- 80 g feta cheese, crumbled
- 100 g greek yogurt, plain nonfat
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 cucumber, cut into sticks
- 1 bell pepper, cut into strips
Method
Combine the beetroot, feta, yogurt, garlic and olive oil in a food processor.
Blend until smooth, scraping down the sides as needed.
Season to preference and spoon into a bowl.
Serve with the cucumber and bell pepper for dipping.