Directions

1. Add chopped cooked beet to a blender with feta, cream cheese, Clebby’s Avocado Oil, garlic clove, lemon juice and zest, cumin, salt and hot honey.
2. Blend on low then increase to high and blend until very smooth and creamy. Season to taste then transfer to a bowl. If time permits, let sit in the fridge for about an hour to let the dip thicken.
3. Serve with sliced veggies, chips or sliced naan.