Serves 6
Directions
- 1Add the beetroot, white beans or chickpeas, cottage cheese, feta, garlic, spring onion and mint to a high power blender.
- 2Blitz until smooth and creamy.
- 3Season to taste and adjust to suit you, adding more feta, mint etc.
- 4Spread generously over toast, top with soft-boiled eggs.
- 5Keep any leftover beetroot glow dip in the fridge for easy toast, bowls or snacks throughout the week.
Ingredients
- 250 g cooked baby beetroot, the kind marinated in vinegar (but not pickled)
- 2 tbsp heaped chickpeas or any beans
- 2 tbsp cottage cheese
- 50 g feta cheese
- 0.5 small garlic clove
- 0.5 tsp garlic granules
- 1 spring onion
- 0.5 tsp onion granules
- 1 small handful fresh mint leaves
- Salt
- pepper
- chilli flakes
Equipment
high power blender
Tips
- If you want the dip thicker, add more beans.
- The dip will firm up in the fridge.
- For a skin boost, add some extra virgin olive oil or sprinkle over an omega 3 seed mix.
Related recipes
Pastéis de queijo feta
Greek · Sauce & Condiment
Tzatziki my way
Greek · Sauce & Condiment10m
Sheet Pan Chicken Gyros
Greek · Sauce & Condiment
Whipped Feta & Pistachio Dip
Greek · Sauce & Condiment
Linsenbratlinge mit noch mehr Protein
Greek · Sauce & Condiment
Salade Fraises et Concombre
Greek · Sauce & Condiment
Ground Chicken Greek Bowl
Greek · Sauce & Condiment
Keto Avocado & Feta Stuffed Sweet Potato Boats
Greek · Sauce & Condiment35m
Hot Honey Chicken & Halloumi Ranch Burger
Greek · Sauce & Condiment
Feta Sheet Pan Pasta Sauce
Greek · Sauce & Condiment45m
Salmon, Feta, Spinach, and Cherry Tomato Pasta
Greek · Sauce & Condiment30m
Ladolemono (Greek Dressing)
Greek · Sauce & Condiment