Roasted Carrot and Red Pepper Feta Dip Recipe

Introduction

This roasted carrot and red pepper feta dip is a vibrant and flavorful spread perfect for entertaining or a healthy snack. Roasting the vegetables brings out their natural sweetness, while the feta adds a creamy tang. It’s easy to make and pairs wonderfully with pita, crackers, or fresh veggies.

Ingredients

• 2 red bell peppers, deseeded and sliced in half
• 3 large carrots, cut into 1-inch pieces
• 1 head of garlic
• Olive oil and salt to taste
• 1 (15 oz) can white beans
• 7 oz feta cheese
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons smoked paprika
• 1/2 to 3/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt, then wrap tightly in aluminum foil.
3. Step 3: Place the garlic on a baking sheet alongside the red peppers (skin side up) and carrots. Drizzle the peppers and carrots with olive oil and salt. Roast for about 30 minutes, or until the carrots are fork tender. The garlic may take up to 45 minutes to roast fully.
4. Step 4: Remove the peppers from the oven and cover them with aluminum foil for 10 minutes. Then peel off and discard the skins.
5. Step 5: Add the roasted peppers and carrots, roasted garlic cloves, white beans, feta cheese, lemon juice, olive oil, kosher salt, smoked paprika, and red pepper flakes to a blender or food processor. Blend until completely smooth.
6. Step 6: Serve the dip drizzled with olive oil and, if desired, topped with pomegranate arils, fresh herbs, and a sprinkle of paprika for extra color and flavor.

Tips & Variations

• For a smokier flavor, try roasting the vegetables a bit longer or use smoked feta if available.
• If you prefer a chunkier texture, pulse the mixture less in the food processor.
• Add fresh herbs like parsley or cilantro for a bright herbaceous note.
• Swap white beans for chickpeas for a slightly different taste and texture.
• Serve chilled for a refreshing summer snack or at room temperature for gatherings.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and bring to room temperature or chill slightly. The flavors tend to deepen and improve after a day in the fridge. If the dip thickens, stir in a little olive oil to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip actually tastes better after resting overnight as the flavors meld together. Just store it tightly covered in the fridge and give it a good stir before serving.

What can I use if I don’t have a food processor?

You can use a blender instead, though you may need to add a bit more olive oil or water to help everything blend smoothly. Alternatively, finely chop the ingredients and mash them together for a more rustic dip.

Roasted Carrot and Red Pepper Feta Dip Recipe

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★★★★★

4.6 from 115 reviews

This Roasted Carrot and Red Pepper Feta Dip is a vibrant, creamy spread combining the sweetness of roasted carrots and red bell peppers with the tangy richness of feta cheese and white beans. Perfect as a flavorful appetizer or snack, it boasts smoky paprika, garlic, and a hint of heat from red pepper flakes, making it a delightful Mediterranean-inspired dip.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 2 red bell peppers, deseeded and sliced in half
• 3 large carrots, cut into 1-inch pieces
• 1 head of garlic

Other Ingredients

• Olive oil & salt to taste (for roasting)
• 1 15 oz can white beans, drained and rinsed
• 7 oz feta cheese
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 1/2 tsp kosher salt
• 1 1/2 teaspoons smoked paprika
• 1/2–3/4 teaspoon red pepper flakes

Instructions

1. Preheat Oven: Preheat your oven to 400˚F to prepare for roasting the vegetables.
2. Prepare Garlic: Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt, then wrap tightly in aluminum foil.
3. Roast Vegetables and Garlic: Place the wrapped garlic, red peppers (skin side up), and carrots on a sheet pan. Drizzle the peppers and carrots with olive oil and sprinkle with salt. Roast for about 30 minutes until the carrots are fork tender. The garlic may need up to 45 minutes to become soft.
4. Peel Roasted Peppers: After roasting, cover the peppers with aluminum foil and let them rest for 10 minutes. Then peel off the skins and discard.
5. Blend Ingredients: Add the peeled peppers, roasted carrots, roasted garlic cloves, white beans, feta cheese, lemon juice, olive oil, kosher salt, smoked paprika, and red pepper flakes into a blender or food processor. Blend until completely smooth and creamy.
6. Serve: Optionally garnish with a drizzle of olive oil, pomegranate arils, fresh herbs, and a sprinkle of paprika. Serve immediately or refrigerate before serving.

Notes

• Roasting the garlic in foil helps it soften and mellow its flavor.
• The peppers should be rested and peeled while still warm for easier skin removal.
• Adjust red pepper flakes according to your preferred spice level.
• This dip can be served with pita bread, crackers, or fresh vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: roasted carrot dip, red pepper dip, feta dip, Mediterranean appetizer, healthy dip, roasted vegetable spread