Greek Htipiti-Style Whipped Beet and Feta
A vibrant, creamy dip inspired by htipiti, the classic whipped Greek cheese spread. Roasted beets are blended with tangy feta cheese, toasted walnuts, and fresh lemon juice to create a stunning magenta-hued appetizer. The earthy sweetness of the beets plays beautifully against the salty feta and the nutty depth of walnuts. Serve with warm pita bread, vegetables, or crackers.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- About 1½ cups (360 ml)
Steps
Before you start
- Preheat oven to 400°F (200°C) if roasting fresh beets
- Have all ingredients at room temperature for easier blending
- Line a baking sheet with foil for easy cleanup when roasting
Toast the walnuts
- Spread the raw walnuts on a small dry skillet over medium heat.
- Toast for 5–6 minutes, stirring occasionally, until fragrant and lightly golden.
- Transfer to a plate to cool for a few minutes.
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Ready when: Walnuts are fragrant and light golden brown; no charring
Tip: Watch carefully—walnuts burn quickly. Remove them while still slightly pale; they continue cooking as they cool.
Prepare the roasted beetsOven 400°F / 205°C
- If using fresh beets, scrub them under cold water, trim the tops, wrap in foil, and roast at 400°F (200°C) for 45 minutes until fork-tender.
- Let cool, then peel under cold running water and cut into 1-inch cubes.
- If using canned or pre-roasted beets, drain well and pat dry with paper towels, then cut into cubes.
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Ready when: Beets pierce easily with a fork
Tip: Pat roasted beets dry to prevent excess moisture, which can make the dip watery.
Combine in food processor
- Add the beet cubes, crumbled feta cheese, cooled toasted walnuts, Greek yogurt, lemon juice, olive oil, minced red onion, and minced garlic to a food processor.
- Pulse several times to break down the ingredients, then blend on medium-high speed for 60–90 seconds until you reach a smooth, spreadable consistency with just a hint of texture from the feta.
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Ready when: Dip is creamy and spreadable with feta still slightly visible
Tip: Don't overmix; some small chunks of feta and walnut give the dip a better texture than a completely smooth purée.
Season and taste
- Transfer the dip to a bowl.
- Add salt and black pepper to taste, starting with ¼ teaspoon of salt (the feta is already quite salty).
- Stir well to combine.
- Taste and adjust seasoning as needed.
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Ready when: Flavors are balanced—neither too salty nor too bland
Tip: Add salt gradually; feta is naturally salty, so you may need less than expected.
Chill and finish
- Cover the bowl and refrigerate for at least 15 minutes.
- Just before serving, top with a drizzle of olive oil and a sprinkle of fresh dill (if using).
- Serve with warm pita bread, crispy pita chips, or fresh vegetables.
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Ready when: Dip is cold and flavors are well-balanced
Tip: Chilling brings out the sweetness of the beets and allows the feta to mellow. Don't skip this step.
Good to know
Tips
- For the deepest color and best flavor, roast fresh beets rather than using canned—they're sweeter and less watery.
- This dip tastes even better the next day as the flavors have time to meld. Make it a day ahead if possible.
- Serve with a drizzle of olive oil and a sprinkle of paprika or a few walnut pieces on top for a dramatic presentation.
- If your dip is too thick, thin it with a tablespoon of lemon juice or yogurt at a time; if too thin, add a bit more crumbled feta.
Make ahead
You can make this dip up to 2 days ahead. Prepare through step 4, cover tightly, and refrigerate. Add the dill and olive oil garnish just before serving.
Storage & reheating
Refrigerator (covered): Up to 4 days. The dip will gradually deepen in color as the beet juice distributes. Freezer: Not recommended; the yogurt and feta separate upon thawing. Serve cold or at room temperature.
Substitutions
- plain Greek yogurt, full-fat → Sour cream or crème fraîche (use the same amount). Sour cream will make the dip slightly tangier and less thick; use 3 tablespoons if you prefer it creamier.
- raw walnuts → Toasted pine nuts or sunflower seeds. Pine nuts add a more delicate, buttery note; sunflower seeds keep the dip dairy-free and offer a slightly different crunch.
- crumbled feta cheese, preferably Greek → Goat cheese (chèvre) or a mixture of both. Goat cheese will make the dip lighter and more tangy. Use the same amount but blend longer for smoothness.
- fresh dill, finely chopped → Fresh mint, parsley, or a combination. Mint adds brightness; parsley is more herbaceous. Either works beautifully with the earthy beets.
