Beetroot dip topped with fetta and basil
Dips & spreads

Loaded beetroot & fetta dip

Five minutes and a few toppings turn a tub of dip into the centrepiece of the table.

Prep
10 min
Cook
5 min
Serves
4 to 6
Made with
Beetroot & Fetta Dip180g Basil Pesto180g Persian Style Fetta200g

Ingredients

  • 1 tub Ruffled Feathers Beetroot & Fetta Dip
  • 2 tbsp Ruffled Feathers Basil Pesto
  • 1 tsp olive oil
  • 50g Ruffled Feathers Persian Style Fetta, drained and crumbled
  • 2 tbsp walnuts or pine nuts
  • Small basil leaves
  • A pinch of chilli flakes
  • Toasted sourdough or crackers, to serve

Method

  1. 1Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, until golden. Cool and roughly chop.
  2. 2Spoon the dip into a shallow bowl and swirl the top with the back of a spoon.
  3. 3Loosen the pesto with the olive oil and drizzle it over the dip.
  4. 4Scatter over the fetta, nuts, chilli flakes and basil. Serve with toasted sourdough or crackers.
Tip

This dip contains milk, and the pesto contains cashews. Swap the nuts for toasted seeds if you are serving guests with nut allergies, and check every label.

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