Beetroot and Almond Feta Dip


Last spring I went on the most amazing little holiday with my mum to Casa De Laila, in Malaga where the days consisted of yoga, sun and homemade vegetarian food. On the last night the starter was a beetroot dip covered in feta and served with bake tortilla chips. It was so good we were literally licking the bowl clean. I've been craving it since that day, but only got around to making some this week. I used Maple Spice's baked almond feta recipe for the cheese, so if you're making that it's slightly more time consuming, but the actual dip is super easy!

300g cooked beetroot
200ml plain dairy free yoghurt
2 garlic cloves
1tbsp salt
Drizzle of olive oil
50g almond feta
2 tsp mixed seeds (I used munchy seeds omega sprinkles)
1 tbsp chopped parsley

1.  Stick the beets, yoghurt, garlic, sale and olive oil in a blender and blitz until combined and still a little chunky.
2. Pop the beet dip in to a bowl, crumble the almond feta over then sprinkle with the seeds and parsley.
3. Serve with warm pita bread (or whatever else you fancy) and enjoy!

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