Roasted Carrot and Red Pepper Feta Dip Recipe
This roasted carrot and red pepper feta dip is a vibrant, creamy spread combining the natural sweetness of roasted vegetables with tangy feta cheese. Ideal as a healthy snack or appetizer, this easy-to-make dip blends roasted red bell peppers, carrots, garlic, and white beans into a smooth, flavorful dip perfect for serving with pita, crackers, or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dip
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 red bell peppers, deseeded and sliced in half
- 3 large carrots, cut into 1-inch pieces
- 1 head of garlic
- Olive oil & salt, to taste (for roasting)
Dip Base
- 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
- Preheat Oven: Preheat your oven to 400˚F (205˚C) to prepare for roasting the vegetables.
- Prepare Garlic: Slice the top off the head of garlic to expose the cloves. Drizzle it with olive oil and sprinkle with salt, then wrap it tightly in aluminum foil.
- Roast Vegetables and Garlic: Place the wrapped garlic, red bell 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 them.
- Blend Ingredients: Add the peeled roasted peppers, roasted carrots, roasted garlic cloves, drained 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 vegetables brings out their natural sweetness and enhances flavor.
- Peeling the roasted red peppers ensures a smooth texture without bitterness from the skin.
- Adjust red pepper flakes based on your preferred spice level.
- This dip can be stored in the refrigerator for up to 3 days.
- Serve with pita bread, crackers, or fresh vegetable sticks for a healthy snack or appetizer.
Keywords: roasted carrot dip, red pepper dip, feta dip, healthy dip recipe, Mediterranean dip, vegetarian appetizer, roasted vegetable spread
