This Easy Beet and Feta Dip comes together so easily to form a dish that not only tastes fresh and delicious, but also captivates the eyes with its stunning bright color. With just a few simple ingredients and five minutes, you can have a healthy delicious snack that’s greater than the sum of its parts.
I love using white beans in dips. This Basil Tomato and White Bean Dip is a staple in my household.
This dip takes simple pantry ingredients and makes something you can’t find at any grocery store. A taste and color that will both be unique.
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Ingredients
- Cannellini beans: Also known as Great Northern beans. They are creamy and mild-flavored white beans, providing a smooth neutral base for the dip.
- Fresh feta: I always go for fresh feta packaged in water, not the pre-crumbled variety. This cheese adds a tangy and salty kick to enhance the overall richness. We put the feta in the dip, and drizzle some extra on top.
- Beets: Cooked and peeled. I usually buy pre-cooked beets but you can absolutely roast or boil them yourselves. Beets give the vibrant color, with earthy root undertones, contributing both color and a subtly sweet flavor to the dip.
- Chives: Fresh and mild onion-like herbs, lending a delicate onion flavor and a pop of green.
- Lemon: Just a little bit of lemon juice to add some brightness and acidity.
- Salt: Essential seasoning to heighten and balance the flavors in the dip.
See recipe card for quantities.
Instructions
This dip can’t get any easier. Roughly chop the beets and crumble the feta into a food processor. Add the beans, chives, lemon juice and salt. Mix for a few minutes until the desired consistency is reached. Serve in a bowl and sprinkle extra feta and chives on top.
Substitutions and Variations
This dip is so simple that substituting or modifying the ingredient will change the flavor profile. But, that’s not necessarily a bad thing if based on your taste! Here are some ideas.
- Herbs – Feel free to play around with the herbs here. I went with the simple chive, but adding fresh dill would be a lovely addition!
- Beans – I love the creamy, mellow nature of white cannellini beans in a dip. Chickpeas would be a perfect replacement based on availability or preference!
The two ingredients I would NOT substitute are this recipe’s namesake: the beet and feta cheese.
Storage
You can store this Beet and Feta dip for up to a week in an airtight container in the fridge.
Top tips
Cool the ingredients
One of the best parts about this dip is how easy you can make it on the fly, with a few pantry ingredients. If you do plan to make this in advance, I suggest leaving the can of cannellini white beans in the fridge at least 6 hours in advance so that the dip is nice and cold right away.
Same goes for the beets! You can cook them in advance, or buy them precooked like I do. If they are cold when you blend the dip together, that helps the dip remain cold too!
Use fresh feta
I always use fresh feta in my recipes. What is fresh feta? It’s the type that is stored as a block, in a bed of water. As you use the feta, you can cut of the desired amount and crumble into your recipe. I do not recommend the pre-crumbled feta as I find it has less flavor and tastes less fresh.
Other dips I love!
These are my favorite dips:
📖 Recipe
Beet and Feta Dip
Ingredients
- 1 can cannellini beans rinsed and drained
- ½ cup feta
- 1 beet cooked and peeled, then chopped
- ½ lemon juiced
- 2 tablespoon diced chives
- 1 teaspoon salt
- 2 teaspoon feta optional, for topping
- crackers for serving
Instructions
- Add all ingredients to a food processor, except for the 2 teaspoon feta cheese. Blend for 3-5 minutes or until your desired consistency is reached.
- Plate, then top with the reserved feta, and any leftover chives. Serve with crostini, crackers, or crunchy vegetables
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