Roasted Pepper & Carrot Feta Dip

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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

Course Side Dish


  • 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


  • 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!

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