Roasted Pepper & Carrot Feta Dip
Posted on August 16, 2025
Roasted Pepper & Carrot Feta Dip
- 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!
