This dip is super quick to whip up and tastes divine. You just throw everything into the processor and in 2 minutes you have a dip!
The sweet beetroot is balanced nicely with a salty hit from the feta and a spicy kick from the horseradish. Serve it up with crackers or smear it on toasts.
In this scene: Grey ribbed bowl
Beetroot, horseradish and feta dip
Serves: 2 cups
Ingredients
- 450g can whole baby beetroot, drained
- 1 clove garlic, crushed
- 100g feta cheese, crumbled
- 100g ricotta cheese, crumbled
- ½ cup basil leaves
- ½-1 tablespoon lemon juice
- 1 tablespoon horseradish cream
Instructions
- Place all the ingredients in a food processor and process until smooth. Season to taste.
Notes
- You can make this dip ahead of time. It will last up to 1 week in the fridge.
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