Roasted Beet, Zuchinni and Feta Dip
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Preheat oven to 400F.
- 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.
- In a blender or food processor, add roasted vegetables, feta, coconut milk or cream, mustard, dill and pepper. Blend until super smooth.
- Serve with fresh veggies and crackers
Recipe by Naked Cuisine at https://www.nakedcuisine.com/roasted-beet-zuchinni-feta-dip/
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