Description
This Roasted Carrot and Red Pepper Feta Dip is smoky, creamy, and full of flavor. Made with roasted vegetables, white beans, and tangy feta, it’s perfect for spreading, dipping, or serving as part of a mezze platter.
Ingredients
Scale
Essential Ingredients:
- 2 red bell peppers, deseeded and halved
- 3 large carrots, cut into 1-inch pieces
- 1 head of garlic, left whole
- Olive oil and salt (for roasting)
- 1 (15 oz) can white beans, drained and rinsed
- 7 oz feta cheese, crumbled
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons olive oil (for blending)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons smoked paprika
- 1/2 to 3/4 teaspoon red pepper flakes (adjust to taste)
Optional Add-Ons:
- Olive oil drizzle (for serving)
- Pomegranate arils (for sweetness and color)
- Fresh herbs like parsley or chives (for garnish)
- Extra sprinkle of paprika (for color and flavor)
Instructions
- Preheat oven to 400°F (200°C).
- Roast the vegetables: Place the red peppers, carrots, and garlic head on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25–30 minutes, or until everything is soft and slightly caramelized.
- Cool slightly: Allow roasted ingredients to cool for 5–10 minutes. Squeeze the garlic cloves out of their skins.
- Blend the dip: Add roasted carrots, peppers, garlic, white beans, feta, lemon juice, 2 tablespoons olive oil, salt, smoked paprika, and red pepper flakes to a food processor. Blend until smooth and creamy.
- Adjust to taste: Add more lemon juice, salt, or spice as desired. For a thinner texture, add a splash of water or extra olive oil.
- Serve: Transfer to a bowl and garnish with olive oil drizzle, pomegranate arils, fresh herbs, and a sprinkle of paprika, if desired.
Notes
- This dip stores well in the fridge for up to 4 days in an airtight container.
- Serve with pita chips, fresh veggies, crackers, or as a spread in wraps and sandwiches.
- For a vegan version, use a dairy-free feta alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Dip
- Method: Roasted, Blended
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Roasted Carrot and Red Pepper Dip, Feta Dip, Creamy Vegetable Dip, Healthy Appetizer, Mediterranean Dip