Roasted Carrot and Red Pepper Feta Dip Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 400˚F to prepare for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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
