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–+ servings

Creamy Beetroot Dip with Feta and Walnuts

This beetroot dip with feta and walnuts is creamy, vibrant, and packed with flavour. A perfect healthy dip for parties, grazing boards, or snacks!
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Course: Dip
Cuisine: Middle Eastern
Keyword: Beetroot Dip, Feta and Walnut Dip, Roasted Beetroot Dip
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6 people
Calories: 118kcal

Equipment

  • 1 Food Processor

Ingredients

  • 3 medium beetroots about 400g, roasted and peeled
  • 1 garlic clove minced
  • 2 tbsp crème fraîche see variation below
  • 1 tbsp tahini
  • 1 tbsp olive oil plus extra for drizzling
  • 1 tbsp lemon juice
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 50 g feta cheese crumbled
  • 30 g walnuts toasted and roughly chopped
  • Fresh parsley or dill for garnish (optional)

Instructions

Roast the Beetroots:

  • Preheat the oven to 200°C (fan 180°C). Wrap the beets in foil and roast for 45-60 minutes until tender. Let them cool, then peel and chop them into chunks.

Blend the Dip:

  • In a food processor, combine the roasted beets, garlic, crème fraîche, tahini, olive oil, lemon juice, cumin, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

Assemble:

  • Transfer the dip to a serving bowl. Sprinkle with crumbled feta and toasted walnuts. Drizzle with a little extra olive oil and garnish with parsley or dill if using.

Serve:

  • Enjoy with warm pita, crackers, or fresh vegetables.

Video

Nutrition

Calories: 118kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 133mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg