Wow, you won’t be able to resist this incredible dish! Picture a smoky, super creamy, slightly sweet, and incredibly flavorful dip that’s also a breeze to whip up.
The secret to its extra creaminess and a touch of plant-based protein? White beans! Combined with the rich flavors of roasted garlic, smoked paprika, and red pepper flakes, it’s a taste sensation.
Make sure to save this fantastic Roasted Pepper & Carrot Feta Dip recipe and try it out soon!
Roasted Pepper & Carrot Feta Dip
Ingredients
- 2 red bell peppers deseeded and halved
- 3 large carrots cut into chunks
- 1 head of garlic
- Olive oil & salt
- 1 can 15 oz white beans
- 7 oz feta cheese
- Juice from 1 1/2 large lemons ~1/4 cup
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 2 tsp smoked paprika
- 3/4 tsp red pepper flakes
Instructions
- Preheat your oven to 400°F. Cut the top off the garlic to expose the cloves. Drizzle olive oil and a pinch of salt over the red peppers, carrots, and garlic.
- Roast for 30 minutes until the carrots are tender. Cover the peppers with foil for 10 minutes, then peel off the skin and discard.
- Now, throw all the ingredients into a blender or food processor and blend until it’s perfectly smooth.
- Serve it up with olive oil, parsley, extra paprika, and warm pita or naan. Delicious!