Super Bowl Must Have: Beet-Feta Dip with Market Crudité
This wholesome beet-and-feta dip is as easy on the diet as it is on the eyes
No Super Bowl spread is complete without a classic chip-and-dip arrangement. There's only one problem: According to the Snack Food Association, Americans will binge on 11.2 million potato chips and 8.2 million pounds of tortilla chips this Sunday, and somehow we don't think those numbers translate to a healthy lifestyle. Want to break the cycle? This wholesome beet-and-feta dip by Nourish Kitchen + Table—which popped up in our guilt-free Super Bowl party story last week—feels indulgent without being decadent, and since it's served with fresh veggies instead of chips, there's no need to worry about overeating.
Beet Feta Dip with Market Crudité
-- 3 large beets
-- 5–6 ounces of French or Bulgarian feta
-- juice of half a lemon
-- zest of 1 lemon
-- 1 tablespoon extra virgin olive oil, extra for serving
-- 1–2 small garlic cloves, worked into a paste with a mortar and pestle
-- salt and pepper to taste
For the crudité, select the most vibrant, gorgeous vegetables that are in season. For example, a mix of pink and purple radishes, quartered or sliced fennel bulb, fresh cauliflower florets, thinly sliced watermelon radishes, endive leaves, and sliced orange and purple carrots.
Wrap beets in aluminum foil and roast them at 425 degrees for 35-45 minutes until soft. Allow to cool, rub off skin. Cut beets into chunks and place in a food processor with remaining ingredients; purée and blend until smooth.
Serve dip with seasonal crudité and enjoy!