Dessert

Roasted Carrot and Red Pepper Feta Dip Recipe

Byreem everly January 6, 2026January 6, 2026

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.

A white bowl filled with smooth orange hummus, swirled on top to create soft curves and shallow ridges. Scattered over the hummus are bright red pomegranate seeds, adding a jewel-like contrast. Fresh green mint leaves are also placed on top, giving a pop of color against the orange. The bowl sits on a white marbled surface with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

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 (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 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1/2 to 3/4 teaspoon red pepper flakes

Instructions

Step 1: Preheat your oven to 400˚F to prepare for roasting the vegetables.
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.
Step 3: 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.
Step 4: After roasting, cover the peppers with aluminum foil and let them rest for 10 minutes. Then peel off the skins and discard them.
Step 5: 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.
Step 6: Optionally garnish with a drizzle of olive oil, pomegranate arils, fresh herbs, and a sprinkle of paprika. Serve immediately or refrigerate before serving.

Tips & Variations

For a smokier flavor, try using fire-roasted red peppers instead of fresh ones.
If you prefer a milder dip, reduce or omit the red pepper flakes.
Use chickpeas instead of white beans for a different texture and flavor.
Serve with warm pita bread, crunchy vegetables, or crackers for an easy appetizer.

Storage

Store the dip in an airtight container in the refrigerator for up to 4 days. Stir well before serving. This dip can also be served chilled or at room temperature. For best flavor, bring it to room temperature about 30 minutes before serving. Avoid freezing, as the texture may change.