Beetroot and Persian Feta Dip

Beetroot and Persian Feta Dip


This dip is delicious served with warm slices of Turkish bread or, dolloped into little pre-made pastry cases and topped with a few thin slices of roasted capsicum and finished with a fresh basil leaf.
• Makes: 1 cup
• Prep time: 5 minutes
• Cooking time: 5 minutes


• 450g can GOLDEN CIRCLE Sliced Beetroot , drained
• 150g marinated Persian Feta, oil reserved
• 100g blanched almonds, toasted
• 1 tsp orange zest
• salt & freshly ground black pepper


1. Blend GOLDEN CIRCLE beetroot, feta, toasted almonds and orange zest in a food processor until well combined.
2. Season to taste, then continue blending while adding enough reserved oil to achieve a smooth consistency.
3. Serve with warm crusty bread or grissini sticks & antipasto.

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Midwest Foods Dubbo