Beet and Feta Yogurt Dip
Beet and Feta Yogurt Dip is one of our favorite summer appetizers. I start this dip by cooking a beet until it’s tender. Then, I simply process it in the food processor along with feta, yogurt, garlic, milk, lemon juice, and honey. We like this dish for several reasons. First of all, I like that I can make this feta cheese dip in just about thirty minutes. Secondly, I like that I can make this dish ahead of time. Thirdly, I like that this dip is easy enough to make every day but is fancy enough for company. And, lastly, we all love this delicious creamy dip.
The Equipment I Used
- A Food Processor or Blender- I used a food processor to make this dip. You could also use a blender.
The Ingredients Needed for Beet and Feta Yogurt Dip
- Feta Cheese- Use a good quality feta cheese. I used the Mt. Vikos brand.
- Beets- I like to use a fresh beet. I didn’t just prepare the one beet this meal called for. I made two bunches of beets. I used one for this dip, and the rest I sliced up and drizzled with honey and served them as a side dish with dinner.
- Garlic- I use the peeled cloves, which I store in my freezer.
- Yogurt- Use whole milk Greek Yogurt. I always use the Fage brand.
- Milk- I used whole milk. This helps thin out the dip.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Honey- I used a little honey to give a hint of sweetness to this dip.
How I Made my Dip
- First, I cooked the beet. Cook the beet until they’re fork tender.
- Then, I processed all the ingredients in the food processor.
- Finally, I served the dip along with cut up veggies.
If you like feta cheese, you need to try this rich and creamy Beet and Feta Yogurt Dip.
Beet and Feta Yogurt Dip
A creamy yogurt and feta dip tinted pink with beets.
Equipment
- food processor or blender
Ingredients
- 1 medium red beet, cleaned
- 7 ounces feta cheese, crumbled
- 6 tbsp. whole milk Greek yogurt
- 2 cloves sliced garlic
- 2 tbsp. each lemon juice and honey and whole milk
Instructions
- Begin by cooking the beet. Place the beet in a three- quart saucepan. Fill the pot with water, until the beet is completely submerged. Cover the pot and simmer for thirty minutes, or until the beet is tender. Rub the beet under running water to remove the skin. Chop the beet into small pieces. Finely mince the beet in the food processor. Remove all but two tablespoons of the beets from the food processor and reserve for another use.
- To the beets in the food processor add all the other ingredients and process until the dip is smooth and creamy. Chill until serving.
- Serve with vegetables. I used endive, carrots, radishes, sugar snap peas, and cherry tomatoes.
Tried this recipe?Let us know how it was!
