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This creamy feta dip with tangy pickled beets and crunchy pistachios is my go-to for making any meal feel a bit special. I’ve been making it for ages and it’s always such a showstopper—so simple but looks gourmet. The first time I whipped it up I loved the ultra-smooth feta and bright dill. There’s something about the colorful beets, a little zingy, plus the nuts on top. It just begs to be scooped up and enjoyed, whether you’re hosting friends or just treating yourself.
I first brought this feta dip to a girls’ night, and honestly, I still get requests for it all the time. That combo of cool tang and smooth cheese is always a hit with everyone.
Ingredients
- Pistachios: add a big crunch and nutty flavor, chop them up fresh and skip the salted ones if you can
- Fresh dill: the main flavor booster, best when snipped right before you use it
- Garlic: gives it an extra kick, just mince it really fine
- Honey: balances everything out and ties the tangy veggies together
- Red wine vinegar: brings bright flavor to the marinade, go for a milder vinegar if you like
- Cooked beetroot, sliced: brings that pop of color and sweet-sour note, vacuum-packed or freshly boiled both work
- Salt and black pepper: seasons the mix, but just a little since feta’s already salty
- Lemon juice: finishes with a kick of freshness, use an organic lemon if you can
- Olive oil: makes everything smooth and rich, extra-virgin is best for deeper flavor
- Greek yogurt, 100g: fluffy and adds tang, try for a full-fat one for creaminess
- Feta cheese, about 200g: this is the hero ingredient, go for quality for more flavor
Step-by-step guide
- Put it all together and make it shine:
- Spread the whipped feta across a big plate or a platter. Layer the marinated beets over the top, then sprinkle with pistachios and dill. Drizzle a little extra olive oil at the end before serving for that final touch.
- Give the beets a quick soak:
- Whisk vinegar, honey, olive oil, and finely chopped garlic in a small bowl. Toss in the beet slices and turn them so they’re all coated. Let them pick up flavor for at least 10 minutes as you prep other things.
- Get the feta fluffy:
- Squash up the feta in a big bowl using a fork. Add Greek yogurt, olive oil, and some lemon juice. Mix it up with a hand mixer or whisk until you get a nice, light and airy texture (a minute or two is plenty). Taste and add salt and pepper if you need, then give it all a last stir.
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Good things to know
Feta packs in plenty of protein and you get a solid dose of calcium, too. Beetroot is a total powerhouse veggie and helps your immune system do its thing. Dill perks up the taste but also does your well-being some good. Pistachios fill you up for longer and bring healthy fats and fiber. The creamy, tangy feta is the star here. Every time I share a colorful plate of this with friends or family, I feel grateful. It’s wild how a simple dish brings everyone together.
How to keep it tasty
This dip will stay fresh, chilled and covered, for up to two days in the fridge. Store marinated beetroot separately for best results. Hold off on adding dill and pistachios until right before serving so they’re fresh and crunchy.
Switching things up is easy
No Greek yogurt? You can mix quark and a splash of cream. Swap dill for flat-leaf parsley or cilantro if you’re not a fan. Vegans can use a plant-based feta and plain soy yogurt instead—tastes great that way too.
Best ways to serve it
Spoon it on fresh baguette or load up toasted bread for any casual get-together. If you pile some arugula on plates with it, it’s suddenly a light main meal. Guests also love getting a tiny extra dish of crushed pistachios on the side.
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A little food journey
This feta and beet combo is inspired by all those Greek starter spreads. With just a handful of stuff and some creative flair, you get a dish that totally feels like summer by the Mediterranean. Mixing yogurt, cheese, and crisp veggies always reminds me of holidays with long, easy mealtimes in great company.
Frequently Asked Questions
- → How can I get the feta dip really smooth?
Just beat the feta up with Greek yogurt, a splash of olive oil, and some lemon juice. A blender makes it extra fluffy and smooth.
- → How long does beetroot need to soak in the marinade?
Let the beetroot soak for at least 10 minutes. Longer is even better so all the flavors can sink in nicely.
- → Are there other nuts that work instead of pistachios?
Sure thing! Walnuts or almonds are both good. Pistachios do make it extra crunchy and bring a unique taste, though.
- → What goes best on the side?
Fresh baguette is always a win, or grab a crisp salad with arugula and cherry tomatoes.
- → Got a good drink to have with this?
A dry white wine or a lemony minty drink really sets off those bright flavors.