Roasted Beet, Zuchinni and Feta Dip
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Serves: 6
 
Ingredients
  • 1 large beet or 4 baby beets, chopped into 1-inch chunks
  • ½ a medium sized zuchinni, chopped
  • 1 clove garlic, minced
  • 1 Tbs olive oil
  • ½ tsp good salt
  • ½ cup feta cheese
  • ¼ cup chopped fresh dill or 1 Tbs dry dill
  • ½ cup coconut milk, cream or sour cream
  • 1 Tbs dijon mustard
  • generous amounts of fresh cracked pepper
Instructions
  1. Preheat oven to 400F.
  2. In a oven proof dish, lay the beets and zucchini in one layer and drizzle with olive oil, toss with salt and pepper. Roast for 20 minutes.
  3. In a blender or food processor, add roasted vegetables, feta, coconut milk or cream, mustard, dill and pepper. Blend until super smooth.
  4. Serve with fresh veggies and crackers
Recipe by Naked Cuisine at https://www.nakedcuisine.com/roasted-beet-zuchinni-feta-dip/