Roasted Carrot and Red Pepper Feta Dip

Roasted Carrot and Red Pepper Feta Dip

from crowdedkitchen.com
50 min

This creamy Carrot and Roasted Red Pepper Feta Dip makes for a delicious appetizer or snack, and it's also a great sandwich spread! It's so easy to make and it's always a hit.

Ingredients

  • 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
  • 1 15 oz can white beans
  • 7 oz feta cheese
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 tsp kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 1/2-3/4 teaspoon red pepper flakes

Directions

  1. 1

    Preheat oven to 400˚F.

  2. 2

    Slice the top off of the head of garlic, exposing the cloves. Drizzle the garlic with some olive oil and salt, then wrap in aluminum foil.

  3. 3

    Place the garlic on a sheet pan with the red peppers (skin side up) and carrots. Drizzle more oil and salt on the peppers and carrots. Roast for about 30 minutes, until the carrots are fork tender. The garlic may need up to 45 minutes.

  4. 4

    Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard. 

  5. 5

    Add all ingredients to a blender or food processor and blend until completely smooth. 

  6. 6

    Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.